Fish petals, vegetables julienne, and beurre blanc

In a pan put 2 lb + 10.3 oz Fish, add enough water to cover the fish, add salt and put over a meadium heat.

As soon as the water is hot, add 3 tablespoons 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.

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.

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

Then carefully remove from the fish all the bones, skin and fat.

You must keep only the flakes, the very best of the fish.

Peel and wash 9 turnips. Cut into fine sticks.

Peel and wash 9 carrots. Cut into fine sticks.

Prepare ¾ green cabbage, raw.

In a big pan, melt 3.3 oz butter over medium heat.

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

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.

Cut 6 slices smoked ham into strips.

Put in a pan with 3 tablespoons olive oil until them lightly roasted.

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.

Prepare the sauce:

In a pan put 12 tablespoons white (spirit) vinegar over high heat, add 9 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.

Add 6 tablespoons liquid cream, and bring to the boil again.

Turn the heat down to medium, and with a whisk slowly add 1 lb + 5.8 oz 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.

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!