Name: Crepinette of kingklip (or sole) and coppa with tapenade, braised cabbage and juniper berry beurre blanc
Yield: Serves 8
Cuisine: French
Ingredients: salt and freshly ground white pepper; 5 juniper berries, crushed; 8 thin escalopes of kingklip (170 g each) or 8 filleted sole (350 g each when whole); 4 tablespoons white wine; 500 g hard butter, diced; 60 ml cream; 4 shallots, peeled and very finely chopped; 2 tablespoons white-wine vinegar; salt and freshly ground black pepper; 5 juniper berries; olive oil; 50 g butter; 1 teaspoon thyme leaves; 1 teaspoon chopped garlic; 1 medium onion, peeled and finely cubed; 32 paper-thin slices of coppa; 400 g caul membrane; 1 medium carrot, peeled and finely cubed; 1 small green cabbage (or half a large cabbage); 8 teaspoons black olive tapenade

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

For this dish to look perfect you need thin escalopes of kingklip – it can be hard to find a large enough fillet of kingklip and to slice it properly, so if you want to save trouble, sole works just as well and is easier. Ask your fishmonger to dress the soles and to lift the fillets off the bone. These are already the right size and thickness so you don’t have to slice them. You’ll end up with 32 escalopes – four fillets per sole.

Crepinette is the French word for caul, which is th