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.
256 K 4.2/5 (17 reviews)
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Last modified on: December 31th 2013
For 5 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 15 min.
Cooking: 25 min.
All in all: 1 hour 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Fish petals, vegetables julienne, and beurre blanc
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
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
Put the fish in a strainer to remove all the water.

Stage 4 - 8 min.
Fish petals, vegetables julienne, and beurre blanc
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
Peel and wash 3 turnips. Cut into fine sticks.

Stage 6 - 15 min.
Fish petals, vegetables julienne, and beurre blanc
Peel and wash 3 carrots. Cut into fine sticks.

Stage 7 - 5 min.
Fish petals, vegetables julienne, and beurre blanc
Prepare ¼ green cabbage, raw.

Stage 8 - 2 min.
Fish petals, vegetables julienne, and beurre blanc
In a big pan, melt 30 g butter over medium heat.

Stage 9 - 2 min.
Fish petals, vegetables julienne, and beurre blanc
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
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
Cut 2 slices smoked ham into strips.

Stage 12 - 3 min.
Fish petals, vegetables julienne, and beurre blanc
Put in a pan with 1 tablespoon olive oil until them lightly roasted.

Stage 13 - 5 min.
Fish petals, vegetables julienne, and beurre blanc
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
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
Add 2 tablespoons liquid cream, and bring to the boil again.

Stage 16 - 7 min.
Fish petals, vegetables julienne, and beurre blanc
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
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.
Keeping: To eat right now.
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 !.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 RDI=40 %90 RDI=8 %240 RDI=40 %2,860 RDI=140 %11,990 RDI: 140 %
Per 100 g5 RDI=2 %4 RDI=0 %10 RDI=2 %150 RDI=7 %620 RDI: 7 %
Per person20 RDI=8 %20 RDI=2 %50 RDI=7 %570 RDI=30 %2,400 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Sulfites, Milk
How much will it cost?
  • For 5 people : 7.95 €
  • Per person : 1.60 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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