You may also like
Categories:
olive oil red cabbage yellow onion Steelhead water sugar balsamic vinegar shallots red wine chicken cornstarch white pepper kosher salt fennel seeds butter
Viewed: 12 - Published at: 3 years agoIngredients
- 2 Tablespoons Olive Oil, Divided
- 1/2 whole Red Cabbage Shredded
- 1/2 cups Yellow Onion, Thinly Sliced
- 4 pieces Steelhead Steaks, 1/4 To 1/3 Lb. Each
- 4 Tablespoons Water, Divided
- 2 Tablespoons Sugar
- 2 Tablespoons Balsamic Vinegar
- 1/4 cups Finely Chopped Shallots
- 1/2 cups Red Wine
- 1 cup Low Salt Chicken Stock
- 2 teaspoons Cornstarch
- 1/4 teaspoons White Pepper
- Kosher Salt And Black Pepper To Taste
- 1 pinch Fennel Seeds
- 1/2 teaspoons Butter
Method
- 1.
- In 1 tablespoon of olive oil, saute cabbage and onions in a large pan for 10-12 minutes until fully wilted.
- Salt and pepper to taste.
- Keep warm until plating.
- 2.
- Prepare sauce (see below), and then keep warm over very low heat.
- 3.
- Steelhead steaks should be of even thickness for consistent cooking.
- Pan-sear steelhead in scant olive oil, cooking 3-4 minutes on each side, starting with skin side up.
- 4.
- Plate cabbage and onions, place fish on top, spoon sauce over to taste.
- Sauce:
- 1.
- Boil 2 tablespoons water and the sugar until golden caramel colored and syrupy, about 6 minutes.
- 2.
- Remove saucepan from heat and add the balsamic vinegar; stir to blend.
- Turn down heat to low and stir to dissolve thickened syrup.
- Add shallots, continue stirring.
- 3.
- Add wine and return to a boil.
- Cook 8-10 minutes to reduce to by half.
- 4.
- Add chicken stock, return to boil.
- Cook to reduce to about 1 cup.
- Lower heat.
- 5.
- Combine corn starch and remaining 2 tablespoons water, add to the sauce and whisk over medium heat until sauce is thickened.
- Lower heat to simmer.
- 6.
- Taste.
- Add white and black peppers, kosher salt, a pinch of fennel seeds, and butter.
- Simmer 10 minutes.
- 7.
- Serve over fish and cabbage.
