Pan-fried salmon with white cabbage

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 shallot
• 2 60 ml sherry vinegar
• 3 60 ml dry white wine
• 4 20 g butter
• 5 700 g green cabbage
• 6 100 ml cream
• 7 100 g butter
• 8 600 g fresh salmon
• 9 salt
• 10 pepper
• Total weight: 1,665 grams

Times:

Preparation	Cooking	Start to finish
50 min.	12 min.	1 hour 2 min.

Step by step recipe

1	Prepare and finely chop 1 shallot.
2	Mix 60 ml sherry vinegar and 60 ml dry white wine.
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.
5	Leave to reduce by 3/4 over low heat.
6	Prepare 700 g green cabbage, cooked.
7	Pour 100 ml cream into the reduced vinegar and mix well with a whisk.
8	Then beat in 100 g butter a small piece at a time...
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.

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.

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