John Myers
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Cod Fillet on Vanilla Pointed Cabbage
The perfect cod fillet on vanilla pointed cabbage recipe with a picture and simple step-by-step instructions.
Vanilla pointed cabbage
- 1 Cabbage
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 1 Vanilla pod
- 150 ml White wine
- 150 ml Vegetable stock
- 200 ml Cream
- 1 pinch Raw cane sugar
- Espelette pepper
- Salt
- Black pepper from the mill
- Butter
Cod fillet
- 2 Cod fillets a 150 g
- 2 Branches Rosemary
- 4 Cloves of garlic, pressed
- 1 Lemon
- 1 tbsp Finely chopped dill
- Salt
- Black pepper from the mill
- Butter
- Oil
Vanilla pointed cabbage
- Finely grate the pointed cabbage. Heat a little butter in a saucepan and fry the shallot and garlic together with the vanilla pulp and the scraped pod until translucent. Then add the cabbage and sauté for a few minutes while turning.
- Then add the wine and vegetable stock and reduce everything down to 1 third. Then add the cream and let it reduce for another 10 minutes over medium heat. Then season with salt, pepper, Espelette pepper and a pinch of sugar.
Cod fillet
- Salt and pepper the fillet. Rub the zest from the lemon and set aside along with the chopped dill. Cut the lemon into slices. Heat a little oil in a pan with a good pinch of butter.
- Add the rosemary, a few lemon wedges and the pressed garlic and fry the cod fillets on both sides over medium heat for about 3 minutes.
finish
- Arrange the pointed cabbage on a plate, add the cod fillet and sprinkle this with the chopped dill and lemon zest.
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