For 4 people, you will need:
- 1
2 carrots - 2
½ green cabbage - 3
1 piece fish - 4
2 turnips - 5
100 g mange-tout peas - 6
30 g butter - 7
200 ml cream - 8
salt - 9
pepper - 10
2 tablespoons coarse salt - Total weight: 1,500 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 33 min. | 3 min. | 1 hour | 2 hours 36 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Wash, peel and cut 2 carrots and 2 turnips into small sticks (julienne).
Stage 2 - 3 min.
Wash 100 g mange-tout peas.
Stage 3 - 5 min.
Cut into small pieces.
Stage 4 - 20 min.
Prepare ½ green cabbage, raw.
Stage 5 - 15 min.
In a large pan boil about 2 litres water, add 2 tablespoons coarse salt.
Stage 6 - 3 min.
Put in carrots, bring back to the boil, and cook for about 2 or 3 minutes until the sticks are soft.
Stage 7 - 3 min.
Remove carrots from boiling water, and put them in cold water.
Stage 8 - 3 min.
When they have cooled completely, drain and set aside.
Stage 9 - 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.
Set vegetables aside.
Stage 10 - 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.
Stage 11 - 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.
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.
Stage 12 - 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.
Note: Up to this point everything can be prepared in advance, like the day before.
Stage 13 - 2 min.
Melt 30 g butter in a large pan.
Stage 14 - 5 min.
Pour in vegetables, heat through thoroughly stirring round from time to time, then add 200 ml cream.
Stage 15 - 2 min.
Add fish.
Stage 16 - 2 min.
Mix well, season, and serve as soon as the mixture is nice and hot.
Remarks
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.
If you don't wish to use cream, it's not essential.
Keeping
Several days in the fridge, covered by a plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,135 Kcal or 4,752 Kj | 32 gr | 56 gr | 85 gr |
| 57 % | 12 % | 5 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 76 Kcal or 318 Kj | 2 gr | 4 gr | 6 gr |
| 4 % | 1 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 284 Kcal or 1,189 Kj | 8 gr | 14 gr | 21 gr |
| 14 % | 3 % | 1 % | 3 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Escalope of veal in a cream sauce, Household cake (Gâteau de ménage), Nicholas's fish, Rice à la grecque, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Nicholas's fish, Smoked eggs, Little Christmas biscuits, Oatmeal cake, Crème de foie gras, ... All |
 | Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Foie gras cured in salt, Roast potatoes "à la provençale", Mackerel rillettes, Pickled gherkins, Gravlax, ... All |
Other recipes you may also like
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.263K4.7 55 min. February 21th 2011
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.239K3.9 46 min. February 21th 2011
Rice pudding (riz au lait)
My personal version of this classic family recipe.347K5 38 min. December 18th 2018
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.448K5 49 min. July 27th 2013
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.5M 714.6 2 hours 38 min. October 3rd 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-12-05)
Note: We'll never share your e-mail address with anyone else.
Post your 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.