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.
261 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.
To finish around 7pm, you'll need to have started before: 18:00.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: Pollack Parmentier, Stock-pot fish , Fish in a salt crust, Sushi, Seafood sauerkraut, ... See them all 8
Butter
Like these other recipes: Sautéd broccoli with ham, Onion fondue, Flaky brownie brioche, Plain cake, Norwegian tartines, ... See them all 471
White (spirit) vinegar
Like these other recipes: Red mixed pickle, Cervelle de Canut, Sautéed chicken with leeks, Béarnaise sauce, Beurre blanc sauce, ... See them all 18
Carrot
Like these other recipes: Spicy carrots and turnips roasted with Parmesan cheese, Eggs with mayonnaise, Blanquette of veal, Breton coleslaw, Fisherman's Ragout, ... See them all 68
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