Step by step recipe
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Stage 1 -
Stage 2 -
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Stage 4 -
Pour the wine and vinegar mixture into the pan.
Stage 5 -
Leave to reduce by 3/4 over low heat.
Stage 6 -
Stage 7 -
Pour 100 ml
into the reduced vinegar and mix well with a
Stage 8 -
Then beat in 100 g
a small piece at a time...
Serve the salmon and cabbage on hot plates with the sauce poured over.
For a smoother sauce, without bits of shallot, you can pour the stock through a fine
before adding the cream.
You can use a different fish if you prefer, such as pollack.
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). How much will it cost?
For 4 people : 11.18 € Per person : 2.80 € Note : These prices are only approximate
And to drink?: A fruity white wine, such as a Montlouis, or simply whatever you have used for the sauce. Source Home made. More recipes?This recipe uses (among others)
Green cabbage: You can get more informations, or check-out other recipes which use it, for example: Stock-pot fish , Fisherman's Ragout, Hotpot my grandmother's way , Fish petals, vegetables julienne, and beurre blanc, Warm scallop and cabbage salad, ... All Fresh salmon: You can check-out other recipes which use it, like for example: Seafood feuillantines, Salmon with sorrel, Salmon marinated like herring, Koulibiak in pie dish, Summer Salmon Blanquette, ... All Cream: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Quick prawn curry, Escalope of veal in a cream sauce, Celeriac and mushroom gratin, Household cake (Gâteau de ménage), ... All News list of cooking-ez.com
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