Fried Noble Fish On Champagne Cabbage Recipe
Dice 60 g butter and place in the freezer. Peel 2 shallots and dice finely. Heat 20 g butter in a pot. Sauté the diced shallots until translucent.
Keywords
- Fish
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.citchn.com.
Ingredients
- 120 g Butter
- 4 Shallots
- 1 can(s) (850 ml) Sauerkraut
- 1-2 Cloves
- 5 Juniper berries
- 1 Bay leaf
- 1/2 l Champagne
- 150 g Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 (approx. 100 g) Carrot
- 100 ml Noilly Prat (French wine aperitif)
- 400 ml Fish stock (glass)
- 300 g Salmon fillet without skin
- 300 g Pike-perch fillet on the skin
- 300 g Monkfish fillet
- 4 prawns ready to cook (with shell; approx. 30 g each)
- 1/2 potty Tarragon
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