Fish petals, vegetables julienne, and beurre blanc

This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.

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For5 people 10 people 15 people

MeasuresMetric Metric weight Metric volumes Read more...

For 5 people, you will need:

400 g fish
1 tablespoon fish fumet
3 carrots
3 turnips
¼ white cabbage
2 slices smoked ham
30 g butter
1 tablespoon olive oil
3 shallots
4 tablespoons white (spirit) vinegar
2 tablespoons liquid cream
200 g butter
salt
pepper

Nutritional information:

Whole recipe

Calories

2862

143%

Proteins

99g

38%

Carbohydrates

86g

Fats

235g

36%

Per 100 g

Calories

147

Proteins

Carbohydrates

<1%

Fats

12g

Per person

Calories

572

29%

Proteins

19g

Carbohydrates

17g

Fats

47g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 1 hour 18 min.
Cooking : 21 min.
Start to finish : 1 hour 39 min.

Preservation : To eat right now.

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How much will it cost?

For 5 people : 10.11 $AU
Per person : 2.02 $AU

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Note : These prices are only approximate. Read more...

Step by step recipe:

In a pan put 400 g fish, add enough water to cover the fish, add salt and put over a meadium heat. As soon as the water is hot, add 1 tablespoon fish fumet. We do that because it is much easier to mix with hot water. Cover, bring to the boil over a low heat and cook the fish gently.
The fish is cooked when it becomes opaque. It's important that the fish is not overcooked, otherwise it will be too soft and fragile.
Put the fish in a strainer to remove all the water.
Then carefully remove from the fish all the bones, skin and fat. You must keep only the flakes, the very best of the fish.
Peel and wash 3 turnips. Cut into fine sticks.
Peel and wash 3 carrots. Cut into fine sticks.
Trim from ¼ white cabbage the white stalk and tough central vein, keeping only the green of the leaves.
Cut the leaves into fine ribbons, then wash and dry.
In a big pan, melt 30 g butter over medium heat.
Put all the vegetable sticks in the pan, add salt and pepper, then stir well.
Put a lid on the pan, or like a real chef, a circle of greasproof paper with a hole in the centre (the chimney). Cook the vegetables for about 5 to 8 minutes, stir frequently to be sure that they don't burn. The vegetables must be just cooked, but still a little bit crunchy "croquant". Keep hot.
Cut 2 slices smoked ham into strips.
Put in a pan with 1 tablespoon olive oil until them lightly roasted.
Then add fish flakes, stir well, add salt and pepper (taste to check) and cook 2 or 3 minutes until the fish is reheated (it's already cooked). Cover and keep hot. Heat serving plates.
Prepare the sauce: In a pan put 4 tablespoons white (spirit) vinegar over high heat, add 3 shallots finely chopped, salt and pepper. Cook for 1 or 2 minutes until the vinegar start to boil. Be careful that the shallots don't brown. If this starts to happen, remove the pan from the heat for a moment.
Add 2 tablespoons liquid cream, and bring to the boil again.
Turn the heat down to medium, and with a whisk slowly add 200 g butter, a little at a time. To be sure of success in this sauce recipe, you must use very cold butter (tip: put in the freezer 30 minutes before use). Taste to check seasoning.
Arrangement ("le dressage"): The plates must be hot, you could put them in the micro-wave for 1 minute, at max. power. On each plate, put a small circle of "julienne" vegetables. On the julienne, place the fish, and finally about 2 tablespoons of "beurre blanc". You can run a ribbon of sauce around the vegetables, which is attractive. Get it to the table as soon as possible!

Remarks:

You can use various sea fish: salmon, tuna, etc. I works very very well if you mix them in the same recipe, .

It's not necessary to use fish already prepared by the fishmonger, because it's very easy to prepare after cooking.

As you can read "le beurre blanc" is not a light sauce, though delicious. But you can easily replace it with a lighter sauce, even with a little olive oil with herbs.

Source:

Home made, but above all this is the first recipe on this site made with the help of my son Nicolas, who is actually studying to be a chef, I'm very proud of him !

Last modified on: February 21^th 2011

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