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Fish petals, vegetables julienne, and beurre blanc

Fish petals, vegetables julienne, and beurre blanc

This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.

192,3414.5/5

Grade this recipe :

Last modified on: December 31th 2013

For 5 people, you will need:

How long does it take?

PreparationCookingStart to finish
1 hour 13 min.21 min.1 hour 34 min.
Preservation: To eat right now.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 5
15 min.
Fish petals, vegetables julienne, and beurre blanc : Photo of step #5 Peel and wash 3 turnips. Cut into fine sticks.
Stage 6
15 min.
Fish petals, vegetables julienne, and beurre blanc : Photo of step #6 Peel and wash 3 carrots. Cut into fine sticks.
Stage 7
5 min.
Fish petals, vegetables julienne, and beurre blanc : Photo of step #7 Prepare ¼ green cabbage, raw.
Stage 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.
Stage 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.
Stage 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.
Stage 11
3 min.
Fish petals, vegetables julienne, and beurre blanc : Photo of step #11 Cut 2 slices smoked ham into strips.
Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
286399 gr86 gr235 gr
143 %38 %8 %36 %
Per 100 g
CaloriesProteins CarbohydratesFats
1475 gr4 gr12 gr
7 %2 %<1 %2 %
Per person
CaloriesProteins CarbohydratesFats
57219 gr17 gr47 gr
29 %8 %2 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 5 people : 7.95 €
Per person : 1.59 €

Note : These prices are only approximate.

Change currency:

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 !
Grade this recipe :

More recipes?

This recipe use (among others)
FishFish: You can check-out other recipes which use it, like for example: Fish in a salt crust, Pollack Parmentier, Warm autumn salad, Sushi, Seafood sauerkraut, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: "Buttonhole" quail eggs, Potato Waffles with Smoked Salmon, Prune Far, Pork medallions with "full" turnips, Pilau rice, ... All
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: How to prepare cabbage, How to prepare a lettuce, Artichoke hearts forestier , Béarnaise sauce, How to prepare romanesco, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Endives , Scallops with cabbage julienne, Coq au vin, Crunchy verrines, ... All

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