Fish petals, vegetables julienne, and beurre blanc

A recipe from cooking-ez.com

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

Times:

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

Step by step recipe

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.
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.
3	Put the fish in a strainer to remove all the water.
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.
5	Peel and wash 3 turnips. Cut into fine sticks.
6	Peel and wash 3 carrots. Cut into fine sticks.
7	Prepare ¼ green cabbage, raw.
8	In a big pan, melt 30 g butter over medium heat.
9	Put all the vegetable sticks in the pan, add salt and pepper, then stir well.
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.
11	Cut 2 slices smoked ham into strips.
12	Put in a pan with 1 tablespoon olive oil until them lightly roasted.
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.
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.
15	Add 2 tablespoons liquid cream, and bring to the boil again.
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.
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.

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