Turbot and Creamy Smoked Salmon Cabbage
Gary Rhode's Turbot and Creamy Smoked Salmon Cabbage
(Updated from original recipe - which is in his book Keeping it Simple.)
Prep time: 10-15 minutes Cooking time: 12-15 minutes
Ingredients
- ½ Green Cabbage, cut into strips
- 1 heaped teaspoon finely chopped shallots or onion
- 1 glass glass dry white wine
- 150ml double cream
- 4 x 175g Turbot fillets, skinned
- Salt & Pepper
- Flour for dusting
- Oil and a knob butter for cooking
- 4 slices smoked salmon, cut into strips
Method
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. Spinkle 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.
This cabbage works equally well with halibut, brill, salmon or sea bass.
A squeeze of lemon juice can be added, with complements the creamy smoked salmon.
Amblin notes: Cod also works well I've found, and savoy cabbage works nicely too. Serve this with Chablis or similar acidic white wine. Also, it's amazing how much my memory of the recipe deviated from the actual recipe now above, but it still works well. I guess that proves that once you've found a recipe you like you can make it your own.
