Fish petals, vegetables julienne, and beurre blanc

A recipe from cooking-ez.com

For 5 people, you will need:

• 1 400 g fish
• 2 1 tablespoon fish fumet
• 3 3 carrots
• 4 3 turnips
• 5 ¼ green cabbage
• 6 2 slices smoked ham
• 7 30 g butter
• 8 1 tablespoon olive oil
• 9 3 shallots
• 10 4 tablespoons white (spirit) vinegar
• 11 2 tablespoons liquid cream
• 12 200 g butter
• 13 salt
• 14 pepper
• Total weight: 1,945 grams

Times:

Preparation	Cooking	Start to finish
1 hour 13 min.	21 min.	1 hour 34 min.

Step by step recipe

• 1: 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.
• 2: 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.
• 3: Put the fish in a strainer to remove all the water.
• 4: Then carefully remove from the fish all the bones, skin and fat.
  You must keep only the flakes, the very best of the fish.
• 5: Peel and wash 3 turnips. Cut into fine sticks.
• 6: Peel and wash 3 carrots. Cut into fine sticks.
• 7: Prepare ¼ green cabbage, raw.
• 8: In a big pan, melt 30 g butter over medium heat.
• 9: Put all the vegetable sticks in the pan, add salt and pepper, then stir well.
• 10: 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.
• 11: Cut 2 slices smoked ham into strips.
• 12: Put in a pan with 1 tablespoon olive oil until them lightly roasted.
• 13: 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.
• 14: 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.
• 15: Add 2 tablespoons liquid cream, and bring to the boil again.
• 16: 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.
• 17: 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.

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