Step by step recipe:
- 15 min.Wash, peel and cut 2 carrots and 2 turnips into small sticks (julienne).
- 3 min.Wash 100 g mange-tout peas.
- 5 min.Cut into small pieces.
- 20 min.Prepare ½ white cabbage, raw.
- 15 min.In a large pan boil about 2 litres water, add 2 tablespoons coarse salt.
- 3 min.Put in carrots, bring back to the boil, and cook for about 2 or 3 minutes until the sticks are soft.
- 3 min.Remove carrots from boiling water, and put them in cold water.
- 3 min.When they have cooled completely, drain and set aside.
- 25 min.Continue like this for all the vegetables, without changing cooking water, which is becoming the vegetable stock for cooking the fish.
Set vegetables aside.
- 3 min.Wash 1 piece fish, it's not necessary to remove skin and bones now, that will be much easier when fish is cooked.
- 40 min.Put fish into the vegetables broth, over a low heat.
Cook gently, without boiling, just barely simmering, until it becomes opaque (about 40 minutes).
A better method: cook until internal temperature reaches 70°C or 158°F (an electronic thermometer is useful). Once at this temperature, the fish is cooked, and longer or hotter cooking serves no purpose.
- 10 min.When fish is cooked, you can now easily remove skin, bones and other bits to keep only the very best of flesh.
Note: Up to this point everything can be prepared in advance, like the day before.
- 2 min.Melt 30 g butter in a large pan.
- 5 min.Pour in vegetables, heat through thoroughly stirring round from time to time, then add 200 ml cream.
- 2 min.Add fish.
- 2 min.Mix well, season, and serve as soon as the mixture is nice and hot.
You can use any kind of fish for this recipe, but it's a good opportunity to use cheaper kinds, and the fish can be prepared beforehand.
If you don't wish to use cream, it's not essential.