Step by step recipe

Stage 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.

Stage 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.

Stage 3

2 min.

Put the fish in a strainer to remove all the water.

Stage 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.

Stage 5

15 min.

Peel and wash 3 turnips. Cut into fine sticks.

Stage 6

15 min.

Peel and wash 3 carrots. Cut into fine sticks.

Stage 7

5 min.

Prepare ¼ green cabbage, raw.

Stage 8

2 min.

In a big pan, melt 30 g butter over medium heat.

Stage 9

2 min.

Put all the vegetable sticks in the pan, add salt and pepper, then stir well.

Stage 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.

Stage 11

3 min.

Cut 2 slices smoked ham into strips.

Stage 12

3 min.

Put in a pan with 1 tablespoon olive oil until them lightly roasted.

Stage 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.

Stage 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.

Stage 15

1 min.

Add 2 tablespoons liquid cream, and bring to the boil again.

Stage 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.

Stage 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!

Remarks

Nutritional information

How much will it cost?

For 5 people : 7.95 €
Per person : 1.59 €

Note : These prices are only approximate

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