Pan-fried fish fillets, braised cabbage with Noilly Prat
In this recipe, finely shredded cabbage is braised rapidly, then finished with Noilly Prat and a little cream.
This is served to accompany a simple but delicious pan-fried fillet of fish.
This is served to accompany a simple but delicious pan-fried fillet of fish.
32 K 3.2/5 (6 reviews)
45 min.
Easy
8 people
9 IngredientsLast modified on: February 7th 2021
For 8 people, you will need:
- 1
1 litre 600 ml white cabbage - 2
8 fillets fish - 3
2 shallots - 4
8 tablespoons olive oil - 5
8 tablespoons Noilly Prat - 6
200 mls liquid cream - 7 4 tablespoons olive oil
- 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Prepare 1 litre 600 ml white cabbage and shred finely (julienne-style) with a knife or food-processor.
Stage 2 - 5 min.
Prepare 8 fillets fish, salt and pepper on both sides.
Stage 4 - 1 min.
Pour 8 tablespoons olive oil into a large pan on medium heat. When good and hot, add the chopped shallot.
Salt, pepper and cook for 1 minute without colouring.
Salt, pepper and cook for 1 minute without colouring.
Stage 5 - 5 min.
Add the cabbage, mix well and cover.
Leave to cook for 5 minutes until the cabbage is just barely tender.
Leave to cook for 5 minutes until the cabbage is just barely tender.
Stage 6 - 1 min.
Take off the lid, add 8 tablespoons Noilly Prat and mix in.
Stage 7 - 5 min.
Add 200 mls liquid cream, salt and pepper again, mix well and turn down the heat.
Leave to thicken gently.
Leave to thicken gently.
Stage 8 - 3 min.
Meanwhile, pour 4 tablespoons olive oil into a frying pan on high heat. When good and hot, add the fish fillets.
Stage 9 - 5 min.
Cook for 2 or 3 minutes on each side until nicely browned.
Stage 10
Serve each fillet on a hot plate with Noilly-braised cabbage on the side.
Remarks
Choose whatever fish you prefer that's in season.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 260 RDI=100 % | 90 RDI=9 % | 240 RDI=40 % | 3,560 RDI=180 % | 14,920 RDI: 180 % |
| Per 100 g | 7 RDI=3 % | 2 RDI=0 % | 7 RDI=1 % | 110 RDI=5 % | 450 RDI: 5 % |
| Per person | 30 RDI=10 % | 10 RDI=1 % | 30 RDI=5 % | 450 RDI=20 % | 1,870 RDI: 20 % |
How much will it cost?
- For 8 people : 17.80 €
- Per person : 2.25 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
White cabbage
You can get more informations, or check-out other recipes which use it, for example: Curried mussels with cabbage, Cabbage and cheddar quiche, Roast cabbage with lemon, Lemony cabbage and potato salad, Marinated tuna and cabbage, ... See them all 5
Liquid cream
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Breton style shellfish and vegetable soup, Plum and almond panna cotta, Black Forest gateau, Chicken Brussels pie, ... See them all 165
Olive oil
Like these other recipes: Coq au vin, Leek and fresh tuna tart, Curried tuna cubes, Coq au vin, Hummus, ... See them all 510
Noilly Prat
Like these other recipes: Tournedos Rossini, Scallops with sorrel and Noilly Prat, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with cabbage julienne, ... See them all 4
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