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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.
194,9524.5/5 for 15 ratings
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Last modified on: December 31th 2013

For 5 people, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
1 hour 13 min.21 min.1 hour 34 min.
Keeping:
To eat right now.
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Step by step recipe


Stage 1 - 5 min.
Fish petals, vegetables julienne, and beurre blanc : Photo of step #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 : Photo of step #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 : Photo of step #3
Put the fish in a strainer to remove all the water.

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

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

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

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

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

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

Stage 16 - 7 min.
Fish petals, vegetables julienne, and beurre blanc : Photo of step #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 : Photo of step #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.

Nutritional information

% 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).

How much will it cost?

Note : These prices are only approximate

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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 !

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This recipe uses (among others)
FishFish: You can check-out other recipes which use it, like for example: Stock-pot fish , Pollack Parmentier, Seafood sauerkraut, Warm autumn salad, Sushi, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Tatin apples with mascarpone cream, How to prepare spinach, Beurre blanc sauce, Lille style chicken, ... All
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: Mackerel Fillets in White Wine, How to prepare corn salad, How to prepare broccoli, How to prepare a lettuce, Caesar salad, ... All
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Turban of sole with langoustines, Fish fillet in express cooking envelope, Scallops with crunchy vegetables and wine sabayon, Thaï rice with small vegetables, Couscous, ... All

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