Now this week's recipe comes from Jill Dupleix's book Take Three. As she doesn't actually title the recipes in the book I have just named it according to the three chief ingredients, which may not sound that exciting, but it's a very nice dish. It has caraway seeds, which I always think impart a magic touch.
Have a happy week. Love from Jane xxx
Salmon, cabbage and potato
What you need:
- 4 x 200g fillets of fresh salmon
- 1/2 medium white cabbage, cored and finely shredded
- 10 small potatoes (baby kipflers are around at the moment and very good)
- Sea salt
- 1 tablespoon of butter
- 200ml white wine (or you can substitute verjuice)
- 1 tablespoon white wine vinegar
- 2 teaspoons caraway seeds
What you do:
- Cook the potatoes, (either peeled or unpeeled, whatever you prefer) in simmering, salted water for about 15 minutes or until tender.
- Cook the cabbage in simmering, salted water for about 10 minutes - you want it to remain fairly crunchy - then drain well.
- Melt the butter in a large frying pan, add the wine and bring to the boil.
- Add the drained cabbage and toss well.
- Place the salmon fillets on top, cover tightly, and cook over a gentle heat for about 10 minutes until the cabbage is tender and the salmon is cooked but still pink and moist in the middle.
- Gently remove the salmon fillets and keep warm.
- Add the vinegar and half the caraway seeds to the cabbage and toss well for a minute.
- Arrange a heap of cabbage on four serving plates and top each with a salmon fillet.
- Drain the potatoes, cut in half and tuck them around the salmon.
- Sprinkle with the remaining caraway seeds and serve.