Cod in Savoy Cabbage

Ingredients

• Mixed salad greens 5 oz
• White Cabbage 15 oz
• Cod fillet 20 oz
• Crayfish 4 pieces
• Dry White Wine 10 fl oz
• Chicken Broth 15 fl oz
• Thyme 3 sprigs
• Dill 0 oz
• Butter 5 oz
• Green peppercorns to taste
• White Pepper (whole) to taste
• Olive Oil to taste
• Salt to taste

Step-by-Step Guide

Step 1

Remove the top leaves of the Savoy cabbage and blanch them in salted boiling water for one minute. Then transfer them to ice water.

Step 2

In a clean saucepan, pour in the wine and reduce it by three-quarters, then add the broth and continue cooking over low heat.

Step 3

In boiling water with Savoy cabbage, cook the crayfish until they turn red, after removing the esophagus. Separate the tails and large claws from the cooked crayfish.

Step 4

Add the remaining parts of the crayfish to the sauce with the broth and wine, and also add thyme, dill, and whole black pepper. Continue to simmer over low heat.

Step 5

Remove the thick stem from the cabbage leaves. Using a rolling pin, gently flatten the leaves.

Step 6

Cut the fillet into nice, even pieces. Sprinkle a little dill on the sheets, place the cod on top, season with salt and pepper, and wrap it up.

Step 7

Strain the sauce, add salt and white pepper, and continue to simmer.

Step 8

Grease a teppan or skillet with oil and place the cod wrapped in cabbage leaves on it. At the same time, sauté the crayfish meat in the same pan.

Step 9

Reduce the heat to low under the sauce and enrich it with cold butter, stirring constantly. Serve the cod with crab meat, drizzled with the sauce, and garnish with salad leaves.