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.
246K 16 4.4
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Last modified on: December 31th 2013

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For 5 people, you will need:

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Time required for this recipe:
PreparationCookingStart to finish
1 hour 13 min.21 min.1 hour 34 min.
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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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,800 Kcal or 11,723 Kj92 gr76 gr235 gr
140 %35 %7 %36 %
Per 100 g
Energetic valueProteins CarbohydratesFats
144 Kcal or 603 Kj5 gr4 gr12 gr
7 %2 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
560 Kcal or 2,345 Kj18 gr15 gr47 gr
28 %7 %1 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Fish, Sulfites, Milk
How much will it cost?
  • For 5 people : 7.93 €
  • Per person : 1.59 €

Change currency:

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)
FishFish: You can check-out other recipes which use it, like for example: Warm autumn salad, Sushi, Stock-pot fish , Quiche Bretonne, Seafood sauerkraut, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: X-Files cookies, Chocolate sweetcrust pastry, Gâteau Basque , Chicken breasts in a potato crust, Smart plum tart, ... All
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: Poached eggs, How to prepare romanesco, Provençal remoulade sauce, How to prepare a lettuce, How to prepare broccoli, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Welsh-style potato purée, Baked Mont d'Or with diced mixed vegetables, Leek and celery soup, Vietnamese prawns, Mushroom duxelles, ... All
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