Stage 1 - 5 min.
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.
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.
Put the fish in a strainer
to remove all the water.
Stage 4 - 8 min.
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.
Peel and wash 3 turnips. Cut into fine sticks.
Stage 6 - 15 min.
Peel and wash 3 carrots
. Cut into fine sticks.
Stage 7 - 5 min.
Stage 8 - 2 min.
In a big pan, melt 30 g butter
over medium heat.
Stage 9 - 2 min.
Put all the vegetable sticks in the pan, add salt and pepper, then stir well.
Stage 10 - 8 min.
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".
Stage 11 - 3 min.
Cut 2 slices smoked ham into strips.
Stage 12 - 3 min.
Put in a pan with 1 tablespoon olive oil
until them lightly roasted.
Stage 13 - 5 min.
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.
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.
Add 2 tablespoons liquid cream
, and bring to the boil again.
Stage 16 - 7 min.
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.
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!