Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.
115K 4.0/5 based on 24 reviews
Last modified on: January 3rd 2014
Keywords for this recipe:For 2 people, you will need:
- 1
½ shallot - 2
1.1 oz sherry vinegar - 3
1.1 oz dry white wine - 4
0.4 oz butter - 5
0 kg 12 g green cabbage - 6
1.8 oz cream - 7 1.8 oz butter
- 8
10.6 oz fresh salmon - 9
salt - 10
pepper
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 12 min.
All in all: 1 hour 2 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 - 5 min.
Stage 2 - 2 min.
Mix 1.1 oz sherry vinegar and 1.1 oz dry white wine.
Stage 3 - 2 min.
Melt 0.4 oz butter in a small pan, then add the chopped shallot, salt and pepper.
Cook without colouring for 1 or 2 minutes.
Cook without colouring for 1 or 2 minutes.
Stage 4 - 2 min.
Pour the wine and vinegar mixture into the pan.
Stage 5 - 10 min.
Leave to reduce by 3/4 over low heat.
Stage 6 - 30 min.
Prepare 0 kg 12 g green cabbage, cooked.
Stage 8 - 8 min.
Then beat in 1.8 oz butter a small piece at a time...
Stage 9
...until the sauce is rich and smooth.
Check seasoning and keep hot (a bain-marie is ideal for this).
Check seasoning and keep hot (a bain-marie is ideal for this).
Stage 10
Stage 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.
You can use a different fish if you prefer, such as pollack.
And to drink?
A fruity white wine, such as a Montlouis, or simply whatever you have used for the sauce.
Keeping: A few minutes, once cooked.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 30 % | 20 2 % | 100 10 % | 1,230 60 % | 5,130 60 % |
| Per 100 g | 8 3 % | 2 0 % | 10 2 % | 150 7 % | 620 7 % |
| Per person | 40 10 % | 9 1 % | 50 7 % | 610 30 % | 2,570 30 % |
How much will it cost?
- For 2 people : 8.29 €
- Per person : 4.15 €
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)
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Fisherman's Ragout, Duet of creamed cauliflower and cabbage , Stock-pot fish , Scallops with cabbage julienne, Cockles and cabbage with smoky cream sauce, ... See them all 25
Fresh salmon
Like these other recipes: Salmon chard rolls, Salmon and leek fondue tart, Salmon marinated like herring, Summer Salmon Blanquette, Salmon and Spinach Gratin, ... See them all 11
Cream
Like these other recipes: Chocolate cream, Apple macaronade, Mushroom Pancakes au Gratin, Escalope of veal in a cream sauce, Potimarron (chestnut pumpkin) "au gratin", ... See them all 111
Other recipes you may also like
Morteau sausage "crisps"
To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp. These make a very tasty aperitif snack or can be served to accompany any dish you choose.March 15th 201753K4.3 1 hour 9 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021335K5 50 min.
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.October 13th 2010380K4 6 hours 26 min.
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.February 21th 2011243K4.8 56 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011120K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.