Redfish Á La Maxime In Vadouvan Recipe
winter cabbage en blanquette, smoked trout roe
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Ingredients
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Main Ingredients
Method
Cooking Steps
- 1
Prepare the Cabbage
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shredded winter cabbage and sauté until tender, about 5 minutes. Pour in the heavy cream, season with salt and black pepper, and allow to simmer for another 5 minutes until thickened. Remove from heat and set aside.
- 2
Cook the Redfish
In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the redfish fillets with vadouvan spice, salt, and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes. Flip the fillets and cook for an additional 3-4 minutes until cooked through and flaky.
- 3
Plate the Dish
On each plate, spoon a generous portion of the creamy cabbage mixture. Place the cooked redfish fillet on top and garnish with smoked trout roe. Drizzle with fresh lemon juice before serving.
