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.
269 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 : Stage 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 : Stage 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 : Stage 3
Put the fish in a strainer to remove all the water.

Stage 4 - 8 min.
Fish petals, vegetables julienne, and beurre blanc : Stage 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 : Stage 5
Peel and wash 3 turnips. Cut into fine sticks.

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

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

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

Stage 9 - 2 min.
Fish petals, vegetables julienne, and beurre blanc : Stage 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 : Stage 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 : Stage 11
Cut 2 slices smoked ham into strips.

Stage 12 - 3 min.
Fish petals, vegetables julienne, and beurre blanc : Stage 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 : Stage 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 : Stage 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 : Stage 15
Add 2 tablespoons liquid cream, and bring to the boil again.

Stage 16 - 7 min.
Fish petals, vegetables julienne, and beurre blanc : Stage 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 : Stage 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.
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.
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