Crepinette of kingklip (or sole) and coppa with tapenade, braised cabbage and juniper berry beurre blanc

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

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

Ingredients

Europe
France
Main course
Winter
Mediterranean
Gluten-free

Ingredients

Method