Pan-fried salmon with white cabbage


Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.
79,2574.2/5 for 17 ratings
Grade this recipe:

Last modified on: January 3rd 2014

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
50 min.12 min.1 hour 2 min.
Keeping: A few minutes, once cooked.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 5 min.
Pan-fried salmon with white cabbage : Photo of step #1

Stage 2 - 2 min.
Pan-fried salmon with white cabbage : Photo of step #2
Mix 60 ml sherry vinegar and 60 ml dry white wine.

Stage 3 - 2 min.
Pan-fried salmon with white cabbage : Photo of step #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.

Stage 4 - 2 min.
Pan-fried salmon with white cabbage : Photo of step #4
Pour the wine and vinegar mixture into the pan.

Stage 5 - 10 min.
Pan-fried salmon with white cabbage : Photo of step #5
Leave to reduce by 3/4 over low heat.

Stage 6 - 30 min.
Pan-fried salmon with white cabbage : Photo of step #6
Prepare 700 g green cabbage, cooked.

Stage 7 - 3 min.
Pan-fried salmon with white cabbage : Photo of step #7
Pour 100 ml cream into the reduced vinegar and mix well with a whisk.

Stage 8 - 8 min.
Pan-fried salmon with white cabbage : Photo of step #8
Then beat in 100 g butter a small piece at a time...

Stage 9
Pan-fried salmon with white cabbage : Photo of step #9
...until the sauce is rich and smooth.

Check seasoning and keep hot (a bain-marie is ideal for this).


Stage 11
Pan-fried salmon with white cabbage : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,276 Kcal or 9,529 Kj124 gr10 gr191 gr
114 %48 %1 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
137 Kcal or 574 Kj7 gr1 gr11 gr
7 %3 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
569 Kcal or 2,382 Kj31 gr3 gr48 gr
28 %12 %<1 %7 %
% 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?

Note : These prices are only approximate

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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 cabbageGreen cabbage: You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables, Colcannon, Scallops with cabbage julienne, Smooth mixed vegetable soup, Warm scallop and cabbage salad, ... All
Fresh salmonFresh salmon: You can check-out other recipes which use it, like for example: Seafood feuillantines, Salmon with sorrel, Salmon marinated like herring, Salmon chard rolls, Salmon and Spinach Gratin, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Scallops with fondue of leeks, Potato purée , Cream sauce with Vin Jaune, Crème brulée, Chocolate cake, ... All

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