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Pan-fried salmon with white cabbage (Slideshow version)

Stage 11/11 :

Serve the salmon and cabbage on hot plates with the sauce poured over.

Remarks

For a smoother sauce, without bits of shallot, you can pour the stock through a fine strainer before adding the cream.

You can use a different fish if you prefer, such as pollack.

And to drink?

A fruity white wine, such as a Montlouis, or simply whatever you have used for the sauce.

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