|Preparation||Cooking||Start to finish|
|50 min.||12 min.||1 hour 2 min.|
|1||Prepare and finely chop 1 shallot.||5 min.|
|2||Mix 60 ml sherry vinegar and 60 ml dry white wine.||2 min.|
|3||Melt 20 g butter in a small pan, then add the chopped shallot, salt and pepper.
Cook without colouring for 1 or 2 minutes.
|4||Pour the wine and vinegar mixture into the pan.||2 min.|
|5||Leave to reduce by 3/4 over low heat.||10 min.|
|6||Prepare 700 g green cabbage, cooked.||30 min.|
|7||Pour 100 ml cream into the reduced vinegar and mix well with a whisk.||3 min.|
|8||Then beat in 100 g butter a small piece at a time...||8 min.|
|9||...until the sauce is rich and smooth.
Check seasoning and keep hot (a bain-marie is ideal for this).
|10||Heat the plates.
How to fry salmon well..
|11||Serve the salmon and cabbage on hot plates with the sauce poured over.|
For 4 people : 16.64 €
Per person : 4.16 €
|Green cabbage: You can get more informations, or check-out other recipes which use it, for example: Sautéed green vegetables, Warm scallop and cabbage salad, How to prepare cabbage, Cabbage julienne with ham, Scallops with cabbage julienne, ... [All]|
|Fresh salmon: You can check-out other recipes which use it, like for example: Koulibiak in pie dish, Salmon and Spinach Gratin, Salmon with sorrel, Summer Salmon Blanquette, Salmon "en papillote" with small vegetables, ... [All]|
|Cream: You can get more informations, or check-out other recipes which use it, for example: Baked potoatoes with herb butter or cream , Scallop and leek pancakes, Du Barry soup, Mushroom Pancakes au Gratin, Fisherman's Ragout, ... [All]|
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