Cod in Savoy Cabbage
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Cod in Savoy cabbage
Ingredients
- Mixed salad greens - 3.5 oz
- White Cabbage - 14.1 oz
- Cod fillet - 21.2 oz
- Crayfish - 4 pieces
- Dry White Wine - 10 fl oz
- Chicken Broth - 17 fl oz
- Thyme - 3 sprigs
- Dill - 0.7 oz
- Butter - 3.5 oz
- Green peppercorns - to taste
- White Pepper (whole) - to taste
- Olive Oil - to taste
- Salt - to taste
Step by Step guide
Step 1
Remove the top leaves of the Savoy cabbage and blanch them in salted boiling water for one minute. Then transfer them to ice water.
Step 2
In a clean saucepan, pour in the wine and reduce it by three-quarters, then add the broth and continue cooking over low heat.
Step 3
In boiling water with Savoy cabbage, cook the crayfish until they turn red, after removing the esophagus. Separate the tails and large claws from the cooked crayfish.
Step 4
Add the remaining parts of the crayfish to the sauce with the broth and wine, and also add thyme, dill, and whole black pepper. Continue to simmer over low heat.
Step 5
Remove the thick stem from the cabbage leaves. Using a rolling pin, gently flatten the leaves.
Step 6
Cut the fillet into nice, even pieces. Sprinkle a little dill on the sheets, place the cod on top, season with salt and pepper, and wrap it up.
Step 7
Strain the sauce, add salt and white pepper, and continue to simmer.
Step 8
Grease a teppan or skillet with oil and place the cod wrapped in cabbage leaves on it. At the same time, sauté the crayfish meat in the same pan.
Step 9
Reduce the heat to low under the sauce and enrich it with cold butter, stirring constantly. Serve the cod with crab meat, drizzled with the sauce, and garnish with salad leaves.
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