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.
192,9554.5/5
Last modified on: December 31th 2013
Preparation | Cooking | Start to finish |
---|---|---|
1 hour 13 min. | 21 min. | 1 hour 34 min. |
For 5 people : 7.95 €
Per person : 1.59 €
![]() | Fish: You can check-out other recipes which use it, like for example: Sushi, Fish in a sesame crust, Pollack Parmentier, Stock-pot fish , Quiche Bretonne, ... All |
![]() | Butter: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Nantes Tourton, Gingerbread, Arizona cupcakes, Leek and potato soup, ... All |
![]() | White (spirit) vinegar: You can check-out other recipes which use it, like for example: Sautéed chicken with leeks, How to prepare cabbage, How to prepare sorrel, Beurre blanc sauce, How to prepare broccoli, ... All |
![]() | Shallot: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Gratin slices with spinach, Montbenoit's canapés, Pasta with mushrooms, Chicken pie, ... All |
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