Turbot Tower with Nutty White Cabbage and Vanilla Beurre Blanc

Name: Turbot Tower with Nutty White Cabbage and Vanilla Beurre Blanc
Yield: Serves 4
Cuisine: Irish
Ingredients: salt and freshly ground black pepper; ⅔ head green cabbage, thinly sliced; 2 bay leaves; about 1¼ cups (300 ml) white wine; ½ cup plus 2 tbsp (150 g) butter; 1 tbsp oil; 1 tbsp butter; 6 (5-oz/150-g) pieces turbot fillet; a few tbsp all-purpose flour; a few sprigs of fresh flat-leaf parsley; 2 shallots, diced; 1 bay leaf; ¾ cup (200 ml) white wine; ½ cup (125 g) crème fraîche; 1 cup (225 g) cold butter, cut into cubes; seeds from 1 vanilla bean

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

It’s quite a meal, this. Turbot is expensive and not always easy to get. Feel free to replace it with sea bass, or even a piece of cod. And oh, leave the skin on: It keeps the tender fish from falling apart.

Ingredients

For the Cabbage

½ cup plus 2 tbsp (150 g) butter
⅔

Europe
Ireland
France
Fish course
Pescatarian
Winter
March
Mediterranean
St. Patrick’s Day

Method

Make the cabbage: Melt the butter in a large saucepan over medium heat. Let the butter brown, but not burn. When it gives off a nutmeglike aroma and is the color of tea, add the cabbage. Keep stirring and lower the heat. Add the bay leaves and wine. Cover and braise the cabbage until tender, at least 35 minutes. Stir occasionally. Add a little water if the mixture becomes too dry. Season with s