Name: Turbot Tower with Nutty White Cabbage and Vanilla Beurre Blanc
Yield: Serves 4
Cuisine: Irish
Ingredients: ⅔ head green cabbage, thinly sliced; 2 bay leaves; seeds from 1 vanilla bean; a few sprigs of fresh flat-leaf parsley; ½ cup (125 g) crème fraîche; 1 bay leaf; 2 shallots, diced; 1 tbsp oil; salt and freshly ground black pepper; ¾ cup (200 ml) white wine; 1 tbsp butter; a few tbsp all-purpose flour; 1 cup (225 g) cold butter, cut into cubes; ½ cup plus 2 tbsp (150 g) butter; 6 (5-oz/150-g) pieces turbot fillet; about 1¼ cups (300 ml) white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

It’s quite a meal, this. Turbot is expensive and not always easy to get. Feel free to replace it with sea bass, or even a piece of cod. And oh, leave the skin on: It keeps the tender fish from falling apart.

Ingredients

For the Cabbage

½ cup plus 2 tbsp (150 g) butter
⅔

Method

Make the cabbage: Melt the butter in a large saucepan over medium heat. Let the butter brown, but not burn. When it gives off a nutmeglike aroma and is the color of tea, add the cabbage. Keep stirring and lower the heat. Add the bay leaves and wine. Cover and braise the cabbage until tender, at least 35 minutes. Stir occasionally. Add a little water if the mixture becomes too dry. Season with s