Herb crusted salmon with savoy cabbage and beurre rouge
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Herb crusted salmon with savoy cabbage and beurre rouge
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INGREDIENTS
3 whole Salmon steak(s) 150g
12 pinch(es) Maldon salt
1 tbsp Honey
50 ml olive oil
100 g breadcrumbs
3 Turn Freshly ground black pepper
2 sprig Tarragon
0.5 bunch Flat leaf parsley
0.5 whole Savoy cabbage(s)
2 whole Garlic clove(s)
3 whole Thyme sprig(s)
75 g Bacon cube(s)
30 ml Red wine vinegar
1 g Shallot(s)
300 ml Red wine
100 g Unsalted butter
1 whole Lemon(s)
 

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DIRECTIONS
01
For the fish and cabbage : Pre-heat the oven to 180'c

02
Pick the tarragon leaves from the stalks

03
Save the stalks to use in the sauce

04
Blitz the breadcrumbs, tarragon leaves, parsley and olive oil together

05
Season the salmon with salt and pepper and coat the flesh side with honey and then sprinkle on the breadcrumbs

06
Bake in the oven 7-8 minutes

07
For the cabbage: Thinly slice the cabbage

08
Heat a wide bottomed pan, add the olive oil and fry the bacon cubes until golden brown

09
Add the cabbage, garlic and thyme and cook until soft

10
Season with salt and pepper

11
For the sauce : Peel and dice the shallot and garlic

12
Place in a saucepan with the tarragon stalks, the vinegar and the red wine

13
Bring to the boil and reduce to until you have about 2 tablespoons of the liquid left

14
Pass this through a fine sieve into a clean saucepan and bring the liquid back up to a simmer

15
Dice the butter into small cubes

16
Gradually whisk in the butter one cube at a time until you have a thick glossy sauce

17
Season with salt and a squeeze of lemon juice

18
To assemble: Place the cabbage in the centre of the plate using a stainless steel ring

19
Sit the salmon on top of the cabbage and drizzle the sauce around

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