Pan-fried fish fillets, braised cabbage with Noilly Prat

For 4 people, you will need:

• 1 800 g white cabbage
• 2 4 fillets fish
• 3 1 shallot
• 4 4 tablespoons olive oil
• 5 4 tablespoons Noilly Prat
• 6 100 g liquid cream
• 7 2 tablespoons olive oil
• 8 salt
• 9 pepper
• Total weight: 1,675 grams

Times:

Step by step recipe

• 1: Prepare 800 g white cabbage and shred finely (julienne-style) with a knife or food-processor.
• 2: Prepare 4 fillets fish, salt and pepper on both sides.
• 3: Prepare 1 shallot and chop finely.
• 4: Pour 4 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.
• 5: Add the cabbage, mix well and cover.
  Leave to cook for 5 minutes until the cabbage is just barely tender.
• 6: Take off the lid, add 4 tablespoons Noilly Prat and mix in.
• 7: Add 100 g liquid cream, salt and pepper again, mix well and turn down the heat.
  Leave to thicken gently.
• 8: Meanwhile, pour 2 tablespoons olive oil into a frying pan on high heat. When good and hot, add the fish fillets.
• 9: Cook for 2 or 3 minutes on each side until nicely browned.
• 10: Serve each fillet on a hot plate with Noilly-braised cabbage on the side.

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