Recipe by Logis de France chefs.
Slice and blanch the cabbage for 15 minutes. Strain. In 60 g butter, gently fry the chopped shallot, garlic clove, smoked bacon pieces and diced apples. Cook for 5 minutes then add the cabbage. Season, cover and bake in a hot oven (200°) for 45 minutes.
Champenois butter with Cumière:
Reduce the wine to 3 tablespoons with 2 chopped shallots for around 30 minutes. Off the heat, add 200 g butter cut into pieces and whisk energetically. There should be a good foam on the top. Season and add the veal stock Strain and set aside in the bain marie.
Butter the fillets with a brush and cook for 3 minutes in a non-stick pan over high heat. Cover and set aside in a dish off the heat.
Place the cabbage compote on a warm plate, add the two fish and the sauce all around. Decorate with the chervil.Back to recipes