Snapper Fillets with Cabbage & Pan-fried Potatoes
This is a good hearty winter dish, with potato, cabbage and a rich cream sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sydneyfishmarket.com.au.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Pot
- Peeler
- Spatula
- Fork
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Refrigerator
- Plate
- Wooden spoon
Ingredients
- 4 x 180g thick Snapper fillets, skin on, bones removed
- Salt flakes and freshly ground white pepper, to taste
- 75g butter
- 2 cloves garlic, finely chopped
- 2 rashers bacon, finely sliced
- 400g Savoy cabbage, finely sliced
- ⅓ cup water
- 600g desiree potatoes, boiled, peeled, cut into bite-sized chunks (see notes)
- 1 tablespoon chopped flat-leaf parsley
- ¼ cup dry white wine
- ½ cup cream
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