Fish petals, vegetables julienne, and beurre blanc

Step by step recipe:

  1. 5 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #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. 6 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #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. 2 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #3
    Put the fish in a strainer to remove all the water.
  4. 8 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #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. 15 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #5
    Peel and wash 3 turnips. Cut into fine sticks.
  6. 15 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #6
    Peel and wash 3 carrots. Cut into fine sticks.
  7. 5 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #7
    Prepare ¼ green cabbage, raw.
  8. 2 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #8
    In a big pan, melt 30 g butter over medium heat.
  9. 2 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #9
    Put all the vegetable sticks in the pan, add salt and pepper, then stir well.
  10. 8 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #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. 3 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #11
    Cut 2 slices smoked ham into strips.
  12. 3 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #12
    Put in a pan with 1 tablespoon olive oil until them lightly roasted.
  13. 5 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #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. 2 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #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. 1 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #15
    Add 2 tablespoons liquid cream, and bring to the boil again.
  16. 7 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #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. 5 min.Fish petals, vegetables julienne, and beurre blanc : Photo of step #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.

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 !

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