Title: Salmon on a Bed of Creamy Cabbage (Saumon Poele Au Chou)
Categories: Entree Salmon
Yield: 4 Servings

1/2	lg	Head of green cabbage, about
750		G
160	g	Unsalted butter
		Sea salt and freshly ground
		White pepper to taste
120	ml	Thick cream (45% butterfat
		Content)
1		Shallot minced
1/4	c	Dry white wine, such as
		Chardonnay
1/4	c	Best-quality sherry wine
		Vinegar
800	g	Fresh salmon fillet, skin
		Attached but scaled, cut
		Into 4
		Equal portions
1	tb	Extra virgin olive oil
		Garnish:
		Fresh chives, snipped with
		Scissors
		Handful of whole chervil or
		Flat-leaf parsley leaves

Trim the cabbage, discarding any tough outer leaves and the tough inner core, slice by hand into thin slivers. Bring a large pot of salted water to the boil, add the cabbage and blanch for 1 minute. Remove the cabbage and drain well. In a large frying pan, combine the cabbage with 2 tablespoons of the butter and cook over low heat for 2 to 3 minutes. Season, cover the pan and cook until the cabbage is slightly wilted but still crunchy: about 5 minutes. Stir in 5 tablespoons of the cream and continue cooking until warmed through: 1 to 2 minutes. Set aside in a warm place. In a small saucepan, combine the shallot with 1 tablespoon of the butter and a pinch of salt. Cook over low heat until soft and translucent: 3 to 4 minutes. Add the wine and vinegar, bring to the boil and cook until reduced by two-thirds: 2 to 3 minutes. Remove from the heat and gradually whisk in the remaining 1 tablespoon of cream and 5 tablespoons of butter. Whisk until all the butter is incorporated and the sauce is smooth and creamy. Taste for seasoning. Transfer to the top of a double boiler set over gently simmering water, cover loosely and keep the sauce warm over low heat. With a sharp knife, score the salmon in a crisscross pattern, cutting through the skin and just slightly cutting the flesh. Generously season both sides of the salmon. In a large, non-stick frying pan, heat the oil over moderately high heat. When hot, add the salmon fillets, skin side down, and cook without turning until the skin is very crisp: 2 to 3 minutes (depending on the thickness of the salmon). With a wide spatula, turn over the salmon and cook it for barely 30 seconds. Leave the salmon in the pan and remove it from the heat; the salmon will continue to cook while you prepare to serve.

To serve: spoon the cabbage into the centre of 4 warmed dinner plates. Top with a Slice of salmon, skin-side up, and spoon the warm sauce around the cabbage. Garnish with the herbs and serve immediately. From Cuisine Naturelle, Patricia Wells Presents the Cuisine of Joel Robuchon, Pon Macmillan Bon Appetit-Exec.Chef Magnus Johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994

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