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Fish petals, vegetables julienne, and beurre blanc

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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.

219,7284.5/5 for 15 ratings

Grade this recipe:

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Last modified on: December 31^th 2013

For 5 people, you will need:

• 1 400 g fish
• 2 1 tablespoon fish fumet
• 3 3 carrots
• 4 3 turnips
• 5 ¼ green cabbage
• 6 2 slices smoked ham
• 7 30 g butter
• 8 1 tablespoon olive oil
• 9 3 shallots
• 10 4 tablespoons white (spirit) vinegar
• 11 2 tablespoons liquid cream
• 12 200 g butter
• 13 salt
• 14 pepper
• Total weight: 1,945 grams

Change those ingredients for: 5 people 10 people 15 people

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 13 min.	21 min.	1 hour 34 min.

Keeping: To eat right now.

At what time?

• When will I finish if I start the recipe at a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

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Step by step recipe

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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.

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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.

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Stage 3 - 2 min.

Put the fish in a strainer to remove all the water.

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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.

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Stage 5 - 15 min.

Peel and wash 3 turnips. Cut into fine sticks.

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Stage 6 - 15 min.

Peel and wash 3 carrots. Cut into fine sticks.

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Stage 7 - 5 min.

Prepare ¼ green cabbage, raw.

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Stage 8 - 2 min.

In a big pan, melt 30 g butter over medium heat.

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Stage 9 - 2 min.

Put all the vegetable sticks in the pan, add salt and pepper, then stir well.

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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".

Keep hot.

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Stage 11 - 3 min.

Cut 2 slices smoked ham into strips.

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Stage 12 - 3 min.

Put in a pan with 1 tablespoon olive oil until them lightly roasted.

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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.

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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.

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Stage 15 - 1 min.

Add 2 tablespoons liquid cream, and bring to the boil again.

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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.

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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!

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,800 Kcal or 11,723 Kj	92 gr	76 gr	235 gr
140 %	35 %	7 %	36 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
144 Kcal or 603 Kj	5 gr	4 gr	12 gr
7 %	2 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
560 Kcal or 2,345 Kj	18 gr	15 gr	47 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).

How much will it cost?

• For 5 people : 7.93 €
• Per person : 1.59 €

Note : These prices are only approximate

Change currency:

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 !.

More recipes?

This recipe uses (among others)

	Fish: You can check-out other recipes which use it, like for example: Seafood sauerkraut, Sushi, Warm autumn salad, Fish in a sesame crust, Fish in a salt crust, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Eggs en Cocotte à la Française, Roasted Cauliflower, Baked Mont d'Or with diced mixed vegetables, Clafoutis "Marie-Antoinette", Sweet pastry, ... All
	White (spirit) vinegar: You can check-out other recipes which use it, like for example: Caesar salad, How to prepare cabbage, Béarnaise sauce, Sautéed chicken with leeks, Poached eggs, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Fish fillet in express cooking envelope, Tabbouleh, French bean salad with vinaigrette , Koulibiak in pie dish, Express chilli con carne, ... All

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