This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
266 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: Fish in a salt crust, Pollack Parmentier, Stock-pot fish , Sushi, Seafood sauerkraut, ... See them all 8
Butter
Like these other recipes: Plain cake, Fillet of salmon meunière, Onion fondue, Nachos, Baked Mont d'Or with diced mixed vegetables, ... See them all 475
White (spirit) vinegar
Like these other recipes: Sautéed chicken with leeks, Fresh pasta dough, How to prepare corn salad, Beurre blanc sauce, Mackerel Fillets in White Wine, ... See them all 18
Turnips
Like these other recipes: Turnip leaf pesto, Macédoine of vegetables, Winter vegetable soup, Smooth mixed vegetable soup, Chorba, ... See them all 35
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025473 K 25 20 min.
Dried apricots
Making your own dried apricots at home is perfectly feasible. It's really quite simple, though it takes a long time. Basically, the apricots need to be cut in half, destoned, then the halves put to dry slowly for several hours in a cool oven. July 12th 2023150 K3.9 6 hours 6 min.
Nachos
Nachos (or tortilla chips) are small Tex-Mex snack triangles, often served with guacamole. Authentic nachos are made from tortillas, cut into triangles and fried, but here is a lighter, oven-baked version. The recipe is very simple, though the cutting out is a bit of work, and I've given you 2 methods for this. November 4th 202054 K 1 hour 6 min.
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011310 K4.1 1 hour 25 min.
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method. February 21th 2011215 K3.7 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
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.