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Herbed
Salmon With Braised Napa Cabbage in Champagne Sauce
Salmon filets are coated in a combination of mixed herbs and shallots
and sautéed. Napa cabbage is braised in butter then the pan is
deglazed with Champagne. The filets are presented atop the
cabbage then drizzled with finished Champagne sauce.
Recipe by Chef
Larry 10News. Visit
10News for a
complete collection of recipes from Chef Larry. |
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Servings: 4 |
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N G R E D I E N T S |
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4 - Salmon fillets, 5 ozs. each
Salt to season
Fresh ground black pepper to season
1/4 cup Cooking oil
1/2 cup Fresh herbs, chopped (Basil, cilantro, chives, parsley, thyme
and tarragon)
2 oz. Butter
1/2 teaspoon chopped shallot
3 cups Napa cabbage chiffonade cut (sliced thin)
5 oz. Champagne
1/2 cup Fish stock
4 oz. heavy cream
Salt to taste
Pepper to taste
Squeeze of fresh lemon juice
Fresh parsley, chopped to garnish |
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I N S T R U C T I O N S |
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Heat saute pan with oil over medium high heat.
Season salmon fillets with salt and pepper. Coat entirely with chopped
herbs. Sear in hot oil; cook until done (3-4 minutes per side). Remove
and reserve keeping warm. Drain oil from pan.
Prepare braised cabbage and champagne sauce by melting butter in the
saute pan. Add shallot and cabbage. Season with salt and pepper. Saute
until tender. Deglaze with champagne. Reduce liquid by 1/2.
Remove cabbage and mound on serving plate Add fish stock to saute pan
and bring to simmer, add cream. Simmer until sauce thickens slightly.
Season with salt, pepper and squeeze of fresh lemon.
Finish with parsley. Place cooked herb crusted salmon fillets on top of
braised Napa cabbage and top with champagne sauce. Serve immediately.
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