Step by step recipe:

1. 5 min.
   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. 6 min.
   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. 2 min.
   Put the fish in a strainer to remove all the water.
4. 8 min.
   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. 15 min.
   Peel and wash 3 turnips. Cut into fine sticks.
6. 15 min.
   Peel and wash 3 carrots. Cut into fine sticks.
7. 5 min.
   Prepare ¼ green cabbage, raw.
8. 2 min.
   In a big pan, melt 30 g butter over medium heat.
9. 2 min.
   Put all the vegetable sticks in the pan, add salt and pepper, then stir well.
10. 8 min.
    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. 3 min.
    Cut 2 slices smoked ham into strips.
12. 3 min.
    Put in a pan with 1 tablespoon olive oil until them lightly roasted.
13. 5 min.
    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. 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.
15. 1 min.
    Add 2 tablespoons liquid cream, and bring to the boil again.
16. 7 min.
    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. 5 min.
    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!