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Fish petals, vegetables julienne, and beurre blanc (Slideshow version)
Stage 14/17 : 2 min.
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.