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.
261 K 4.2/5 (17 reviews)
1 hour 35 min.
Average
5 people
14 IngredientsLast modified on: December 31th 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 measures:
Times for this recipe
Preparation: 1 hour 15 min.
Cooking: 25 min.
All in all: 1 hour 35 min.
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.
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.
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.
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.
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.
Prepare ¼ green cabbage, raw.
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".
Keep hot.
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.
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.
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.
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.
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!
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.
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 recipe | 100 RDI=40 % | 90 RDI=8 % | 240 RDI=40 % | 2,860 RDI=140 % | 11,990 RDI: 140 % |
| Per 100 g | 5 RDI=2 % | 4 RDI=0 % | 10 RDI=2 % | 150 RDI=7 % | 620 RDI: 7 % |
| Per person | 20 RDI=8 % | 20 RDI=2 % | 50 RDI=7 % | 570 RDI=30 % | 2,400 RDI: 30 % |
How much will it cost?
- For 5 people : 7.95 €
- Per person : 1.60 €
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)
Fish
Like these other recipes: Sushi, Pollack Parmentier, Stock-pot fish , Quiche Bretonne, Fish in a sesame crust, ... See them all 8
Butter
Like these other recipes: Grapefruit cake, Chocolate sweetcrust pastry, Crème de foie gras, Leek and broccoli "à la flamande", Baker's apple soles, ... See them all 471
White (spirit) vinegar
Like these other recipes: Mackerel Fillets in White Wine, How to prepare a lettuce, Beurre blanc sauce, How to prepare romanesco, Puff or flaky pastry (pâte feuilletée), ... See them all 18
Turnips
Like these other recipes: Veal Chop With Assortment of Vegetables, Stock-pot fish , Melt-in-the mouth meat and vegetables in a sealed casserole, Langoustine gratin, Fish fillet in express cooking envelope, ... See them all 35
Other recipes you may also like
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024513 K4.6 1 hour 60 min.
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.February 21th 2011275 K5 12 hours 60 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.October 13th 2010311 K 15 1 hour 25 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.June 22th 2011250 K 15 1 hour 30 min.
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.February 21th 2011274 K4.3 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.