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savoy cabbage apple cider vanilla bean bacon white wine shallots white wine vinegar black peppercorns tarragon sprigs bay leaf vegetable oil salmon salt cold unsalted butter chives
Viewed: 50 - Published at: 5 years agoIngredients
- 1/2 pound Savoy cabbage, shredded
- 1 cup apple cider
- 1 vanilla bean, split
- 2 slices of bacon, cut into 1/2 -inch dice
- 1 cup dry white wine
- 2 shallots, thinly sliced
- 1 tablespoon white wine vinegar
- 8 whole black peppercorns
- 2 small tarragon sprigs, leaves removed, stems reserved
- 1/2 bay leaf
- 1 tablespoon vegetable oil
- Two 6-ounce salmon fillets with skin
- Salt and freshly ground pepper
- 4 1/2 tablespoons cold unsalted butter, cut into pieces
- 1 tablespoon minced chives
Method
- In a medium saucepan of boiling salted water, blanch the cabbage until barely tender, about 30 seconds.
- Plunge the cabbage into a bowl of ice water to stop the cooking.
- Drain and pat dry.
- In a medium saucepan, boil the cider with the vanilla bean until reduced to 1/4 cup, about 10 minutes.
- Remove from the heat.
- Preheat the oven to 400.
- Scatter the bacon in a pie pan and roast for 15 minutes, or until crisp and most of the fat has been rendered.
- Transfer the bacon to a plate.
- Leave the oven on.
- Meanwhile, in a small saucepan, combine the wine with the shallots, vinegar, peppercorns, tarragon stems and bay leaf.
- Boil until the liquid has reduced to 2 tablespoons, about 12 minutes.
- Strain the sauce into a small saucepan.
- In a large ovenproof skillet, heat the vegetable oil until almost smoking.
- Season the salmon with salt and pepper and set the fillets in the skillet, skin side up.
- Cook over moderately high heat until browned on the bottom, about 2 minutes.
- Turn the fillets and cook for 2 minutes longer, then transfer the skillet to the oven and roast the fish until just cooked through, about 6 minutes.
- Bring the wine reduction to a simmer and swirl in 4 tablespoons of the cold butter until smooth.
- Remove from the heat, add the tarragon leaves and chives and season with salt and pepper.
- Reheat the reduced cider over moderately high heat; discard the vanilla bean.
- Add the cabbage and bacon and cook until warmed through.
- Season with salt and pepper and swirl in the remaining 1/2 tablespoon of butter.
- Spoon the cabbage onto 2 large warmed dinner plates.
- Set the salmon alongside, spoon the herb butter sauce on the fish and serve.
