Turbot and Creamy Smoked Salmon Cabbage


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About


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


  • 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