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Herb crusted salmon with savoy cabbage and beurre rouge Recipe

Herb crusted salmon with savoy cabbage and beurre rouge Recipe
Method
  • 1For the fish and cabbage:

    Pre-heat the oven to 180'c.

    Pick the tarragon leaves from the stalks. Save the stalks to use in the sauce.

    Blitz the breadcrumbs, tarragon leaves, parsley and olive oil together. Season the salmon with salt and pepper and coat the flesh side with honey and then sprinkle on the breadcrumbs. Bake in the oven 7-8 minutes.

    For the cabbage:

    Thinly slice the cabbage. Heat a wide bottomed pan, add the olive oil and fry the bacon cubes until golden brown. Add the cabbage, garlic and thyme and cook until soft. Season with salt and pepper.

  • 2For the sauce:

    Peel and dice the shallot and garlic. Place in a saucepan with the tarragon stalks, the vinegar and the red wine. Bring to the boil and reduce to until you have about 2 tablespoons of the liquid left. Pass this through a fine sieve into a clean saucepan and bring the liquid back up to a simmer.

    Dice the butter into small cubes. Gradually whisk in the butter one cube at a time until you have a thick glossy sauce. Season with salt and a squeeze of lemon juice.

    To assemble:
    Place the cabbage in the centre of the plate using a stainless steel ring. Sit the salmon on top of the cabbage and drizzle the sauce around.

Chef's tip

«Instead of salmon use cod or pollock. The beurre rouge works with any fish or seafood.»

Honey glazed salmon, coated in herb breadcrumbs served with savoy cabbage and beurre rouge.

Rate this recipe :

(12 votes)

  • Preparation  15mins
  • Cooking time  10mins
  • Rest time  0h

Ingredients for people

  • Salmon steak(s) 150g : 3 whole
  • Maldon salt : 3 pinch(es)
  • Honey : 1 tbsp
  • Olive oil : 30 ml
  • Breadcrumbs : 100 g
  • Freshly ground black pepper : 3 Turn
  • Tarragon : 2 sprig
  • Flat leaf parsley : 0.5 bunch

  • For the garnish(es)
  • Savoy cabbage(s) : 0.5 whole
  • Olive oil : 20 ml
  • Garlic clove(s) : 1 whole
  • Maldon salt : 6 pinch(es)
  • Thyme sprig(s) : 3 whole
  • Bacon cube(s) : 75 g

    For the sauce
  • Red wine vinegar : 30 ml
  • Shallot(s) : 1 g
  • Garlic clove(s) : 1 whole
  • Red wine : 300 ml
  • Unsalted butter : 100 g
  • Maldon salt : 3 pinch(es)
  • Lemon(s) : 1 whole
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