Turbot and creamy smoked salmon cabbage

Name: Turbot and creamy smoked salmon cabbage
Cuisine: European
Ingredients: 1/2 green cabbage, cut into strips; 1 heaped tablespoon finely chopped shallots or onion; 1 glass of dry white wine 150ml (5fl oz); double cream 4 x 175g (6oz) turbot fillets, skinned salt and pepper flour, for dusting oil, for cooking a knob of butter coarse sea salt; 4 slices of smoked salmon, cut into strips

1 step

Updated at: Mon, 30 Sep 2024 17:30:55 GMT

Ingredients

4 servings

0.5green cabbage

cut into strips

1 heaped tablespoonshallots

finely chopped, or onion

150mldry white wine

4 x 175gdouble cream

turbot fillets

salt

4 slicessmoked salmon

cut into strips

Instructions

Step 1

Cook the cabbage in a large saucepan of boiling salted water for a few minutes until tender, then drain. • Put the shallots and white wine into a saucepan and boil until just a quarter of the liquid is left. Pour in the cream and return to a simmer before adding the cooked cabbage and heating through. • Meanwhile, pat the turbot dry on kitchen paper, season with salt and pepper and lightly dust with flour. Heat the oil in a non-stick frying pan and, once hot, lay the turbot in the pan. Fry over a medium heat for 5-6 minutes to a light golden brown before adding the knob of butter. Turn the fillets and remove the pan from the heat. Sprinkle a few flakes of sea salt on top of each. • Spoon the strips of smoked salmon into the cabbage, season with a twist of pepper if needed and divide the creamy cabbage among the plates. Serve with the pan-fried turbot, spooning any remaining butter in the frying pan over the fish. and more This cabbage works equally well with halibut, brill, salmon or sea bass. A squeeze of lemon juice can be added, which complements the creamy smoked salmon.