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.
235K 16 4.4
Last modified on: December 31th 2013
Keywords for this recipe:FishFlakesJulienneVegetablesBeurre blancFor 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
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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 % |
How much will it cost?
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 !.
This recipe uses (among others)
 | Fish: You can check-out other recipes which use it, like for example: Pollack Parmentier, Quiche Bretonne, Seafood sauerkraut, Sushi, Fish in a salt crust, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Pan-fried cheese, egg and spinach toastie, Turban of sole with langoustines, Apple Batter Puddings, Fillet of pollack cooked in two stages, Chocolate almond cookies, ... All |
 | White (spirit) vinegar: You can check-out other recipes which use it, like for example: Pickled gherkins, Sautéed chicken with leeks, Caesar salad, Béarnaise sauce, How to prepare romanesco, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Crunchy verrines, Chicken nems, Polenta with spinach and soft-poached egg, Tandoori-flavoured chicken with leeks, Warm broccoli and Tuna Salad, ... All |
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