Turbot and Creamy Smoked Salmon Cabbage

Name: Turbot and Creamy Smoked Salmon Cabbage
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 1 heaped tablespoon finely chopped shallots or onion; coarse sea salt; ½ green cabbage, cut into strips; 4 slices of smoked salmon, cut into strips; salt and pepper flour, for dusting oil, for cooking; a knob of butter; 4 × 175 g (6 oz) turbot fillets, skinned; 150 ml (5 fl oz) (double) cream; 1 glass of dry white wine

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

Ingredients

½ green cabbage, cut into strips
1 heaped tablespoon finely chopped shallots or onion
1

Europe
United Kingdom
Dinner
Pescatarian
England

Method

Cook the cabbage in a large saucepan of boiling salted water for a few minutes until tender, then drain.
Put the shallots and white wine into a saucepan and boil until just a quarter of the liquid is left. Pour in the cream and return to a simmer before adding the cooked cabbage and heating through.
Meanwhile, pat the turbot dry on kitchen paper, season wi