Salmon Steamed With Savoy Cabbage Recipes

CHOUX FARCI AU SAUMON / SALMON STUFFED CABBAGE - FROM THE MOVIE HAUTE CUISINE RECIPE - (4.2/5)

Steps:

• 1) Salmon fish heads and bones placed in a large bowl, leaving a net sink of cold water for ten minutes to clean and eliminate all traces of impurities. Drain and place in a heavy pot with four quarts of cold water. 2) Add the bouquet garni and bring slowly to a boil, skimming. Simmer 15 minutes, pass through a sieve to obtain a clear juice. 3) Salmon fillet slices about 1 cm thick, arrange flat on a plate, lightly salt and pepper, and refrigerate. 4) Cut the pork belly /bacon into thin slices, blanch in boiling water for 2 minutes, with a brief cool under cold water. 5) In a large pot, boil water and blanch the whole cabbage for 3 minutes, drain, cool 10 seconds under cold water, and repeat the procedure again. ( blanched cabbage, whole, in order to protect the delicate inner leaves, and blanched twice to make it more digestible). 6) Drain and on a thick towel, open the cabbage sheet, gently. Keep only the very tender leaves and save the heart for a future soup. 7) In a deep cast-iron pot, sauté the onions with a tablespoon of goose fat. Add carrots, peeled, without heart, detailed sliced, lightly browned, add salt and cover. Cook for 30 minutes over very low heat. Keep warm. 8) Meanwhile, line a strainer with foot square of cheesecloth, taking care of leaves dangling on the sides so that they can then collect leaf edges to form a bundle. Line starting with two layers of large cabbage leaves, taking care of them largely overlap (after poaching, cabbage will remain ball shaped), then a layer of sliced salmon and cabbage and salmon again. Use everything, ending with a double layer of cabbage. Close the cheesecloth, tighten shaped like a balloon and tie securely with kitchen twine. 9) Bring the fish stock to boil, then gently dip the stuffed cabbage, and simmer for 15 minutes, then turn and add 5 minutes of cooking. A large skimmer is helpful at this stage. 10) Drain cabbage, carefully unwrap on a bowl (it should stay in shape), slice into the pan back on the bed of carrots . Pepper optional at the very end of cooking, with fresh ground pepper. 11. A simple Champagne sauce was used in the film. 12. The young carrots are cooked in goose fat with onions. There are red or white wines from the Périgord region, but they may not be available in North America. Lucky you if they are. A good Champagne would certainly work here.

SALMON STEAMED WITH SAVOY CABBAGE

Steps:

• Bring a large saucepan of water to a boil. Peel off 6 of the big outer leaves, without holes, from each cabbage; set aside. Core and thinly slice the cabbages. Fill a medium bowl with ice and water; set aside. Blanch the cabbage leaves in boiling water until bright green and flexible, about 1 minute; plunge into the ice bath. Drain on paper towels. Blanch the remaining sliced cabbage until just tender, about 1 minute. Drain the cabbage; immerse in the ice bath. When cool, drain in a colander; set aside.
• In a small bowl, combine the chicken stock, honey, vinegar, ginger, garlic, soy sauce, and sesame oil; set aside. Bring a saucepan of water to a boil. Cook the rice noodles until tender, about 3 minutes. Transfer the noodles to a colander; rinse under cold water to stop the cooking. Drain well; transfer to a bowl. Toss with 1/3 cup of the soy mixture; set aside.
• Bring a wok or large skillet of water to a simmer. Season each salmon fillet with salt and pepper. Carefully cut out the stiff stems of the reserved cabbage leaves. Place 2 leaves on a work surface, slightly overlapping. Place a fillet on each leaf. Top with about 1/2 cup sliced cabbage, and roll leaves "burrito" style. Divide the remaining sliced cabbage among the bottom of each level of the bamboo steamer. Place the salmon packages seam side down on the cabbage. Cover the steamer; place in the wok or skillet. Steam until the salmon is just cooked through, 15 to 18 minutes. For the sauce, add the scallions to the remaining soy mixture. Serve the salmon packages and steamed cabbage over the noodles with the sauce.

SIMPLE STEAMED CABBAGE, SIMPLY GOOD

Steps:

• Cut the 1/2 head of cabbage into 4 wedges, core removed.
• they should be about 1 1/2"-2" on the wide side.
• Place in a steamer, side by side, one cut side down.
• Steam for 6 minutes, flip carefully& steam for a further 6-8 minutes.
• Butter lightly, salt& pepper.
• Do not over cook.

STEAMED SALMON IN CABBAGE

Steps:

• Blanch cabbage in boiling water for a minute, remove and tear off the cabbage leaves, then immerse in cold water.
• Trim the thick stem portion to make it thinner. Heat butter in saucepan, saute garlic, onion, and string mushroom.
• Add salt and pepper to taste. Set aside. Roll up string mushroom and salmon in cabbage leaves, place on a dish.
• Boil water, place the steamer and steam the fish for 6-8 minutes.
• Remove and transfer to a serving dish.

ROASTED ATLANTIC SALMON WITH SAVOY CABBAGE

Steps:

• Grind fennel seeds, coriander seeds and peppercorns together and mix with tarragon, dill, orange and lemon zest, kosher salt and sugar. Reserve one tablespoon of this mixture.
• Place each salmon fillet on a piece of plastic wrap, sprinkle each fillet on all but skin side with spice mixture, wrap each tightly, place on plate and refrigerate for four hours.
• About an hour before serving time, melt butter in heavy 3- or 4-quart saucepan. Add onion and 2 tablespoons of stock. Cook over medium heat until onion is tender; then, stir in cardamom. Add cabbage and remaining stock, and season to taste with salt and pepper. Cook, stirring from time to time, until cabbage is tender, 15 to 20 minutes. Remove from heat and set aside in warm place. Add more butter if desired.
• Mix yogurt and mustard together, and stir in reserved spice mixture. Set aside at room temperature.
• Preheat oven to 475 degrees. Remove fish from plastic wrap, and gently scrape off the spice mixture.
• Heat oil in heavy ovenproof skillet large enough to hold fish. Use two skillets if necessary. Place fish in pan or pans, skin side up, and sear for one minute. Turn fish over and place in oven in pan or pans and roast 4 to 6 minutes. The salmon should be barely done in the center.
• Gently reheat cabbage.
• Remove salmon from pan and remove the skin with sharp knife.
• Spoon mound of cabbage on each of 4 warm dinner plates. Place a salmon fillet on top of cabbage. Spoon a ribbon of sauce on each plate and serve with mashed potatoes.

VEGAN SAUTEED CABBAGE

Steps:

• Cut the white cabbage in half and cut off the stunk, cut into strips or shred it if necessary. Sauté the diced onion in a non-stick pan with a little glass of water. Add the sliced cabbage and sauté briefly and deglaze with broth. Let the cabbage mixture cook for about 10 minutes. Mix the cashews with the water in the high speed blender. And blend until a creamy consistency is created without pieces. Now add the lemon, salt, pepper, cashews and chopped parsley to the cabbage. Let it cook for a couple seconds. Season to your own taste with little salt and pepper.

POACHED SALMON WITH SAVOY CABBAGE

Steps:

• Remove outer leaves from savoy cabbage, quarter lengthwise and cut out the stalk, cut cabbage crosswise into strips. Heat butter in a pan and saute cabbage for a few minutes. Season with salt and pepper. Add lemon zest, broth and cream and simmer, covered, for about 15-20 minutes.
• Bring salted water to a boil and add half of lemon juice. Add salmon to the pan and simmer for about 6-8 minutes.
• Season cabbage to taste with salt, pepper and lemon juice.
• Arrange salmon with savoy cabbage on plates and serve.