Cod in Savoy Cabbage
4 servings
40 minutes
Cod in savoy cabbage is a refined dish of European cuisine that harmoniously combines tender fish fillet, fresh herbs, and aromatic crayfish sauce. The recipe's origins trace back to French gastronomy traditions, where savoy cabbage is known for its mild flavor and texture. White wine and chicken broth add subtlety to the taste, while the crayfish sauce enriches the dish with marine notes. The combination of butter and spices creates a velvety texture for the sauce, highlighting the natural tenderness of the cod. This dish is perfect for a dinner with loved ones or a festive table setting, creating an atmosphere of sophistication and culinary mastery.
1
Remove the top leaves of the savoy cabbage and blanch them in salted boiling water for one minute. Then place them on ice.
- Savoy cabbage: 400 g
2
Pour wine into a clean saucepan, reduce by three-quarters, and add broth, continuing to cook on low heat.
- Dry white wine: 300 ml
- Chicken broth: 500 ml
3
Boil crayfish in boiling water with savoy cabbage until red, removing the esophagus beforehand. Separate the necks and large claws from the cooked crayfish.
- Crayfish: 4 pieces
4
Send the remaining parts of the crayfish into the broth and wine sauce, add thyme, dill, and black pepper. Continue to simmer on low heat.
- Crayfish: 4 pieces
- Thyme: 3 sprigs
- Dill: 20 g
- Black peppercorns: to taste
5
Cut the hard part of the cabbage leaves. Slightly roll out the leaves with a rolling pin.
6
Cut beautiful, even pieces from the fillet. Sprinkle some dill on the sheets, place the cod, season with salt and pepper, and wrap.
- Cod fillet: 600 g
- Dill: 20 g
- Black peppercorns: to taste
- Ground white pepper: to taste
7
Strain the sauce, add salt, white pepper, and continue to reduce.
- Salt: to taste
- Ground white pepper: to taste
8
Grease the teppan or skillet with oil and place the cod in cabbage leaves on it. Meanwhile, fry the crayfish meat on the same surface.
- Olive oil: to taste
- Cod fillet: 600 g
- Crayfish: 4 pieces
9
Reduce the heat to minimum under the sauce and thicken it with cold butter, stirring constantly. Serve the cod with crab meat, drizzle with sauce, and garnish with salad leaves.
- Butter: 100 g
- Mixed salad leaves: 100 g
