Seafood and Cabbage à la Pépin
Prep Time: 10 Minutes
Cook Time: 10 Minutes
6 Cups finely shredded savoy cabbage
1 Cup chicken stock
1 Large garlic clove
1 teaspoon salt
1/2 teaspoon pepper
1/4 Cup dry white wine (whatever you are drinking)
3/4 Cup heavy cream
20 Shelled uncooked large shrimp, or 2 salmon filets cut into about 2-inch pieces
1 Tablespoon dijon mustard
2 Tablespoons sockeye salmon caviar or minced red pepper
2 Tablespoons fresh dill for garnish
Put shredded cabbage in a large skillet with chicken stock. Grate garlic over the cabbage (I used a microplane – super small grate); add salt and pepper and bring to a boil. Cover and boil over high heat for 5 minutes, or until most of the liquid is gone. Cabbage should be tender but still firm.
Add the wine and cream to the cabbage and boil for 1 minute. Add the shrimp or fish, cover and bring back to a boil, and cook 1-2 minutes. Shrimp should be pink and firm. If using fish, it should be gently poached and cooked through – only takes a few minutes. Add the mustard and stir into sauce to thicken it.
Spoon cabbage onto warmed plates and arrange the seafood and sauce over it. Garnish with fish eggs or red pepper and the fresh dill.
Jacques Pépin, the iconic French master chef, says that the best food is always the simplest. This recipe from his book Fast Food My Way shows how simple and fresh ingredients can be elevated to one of the best meals ever…all tasters agreed this dish was “over the top!” As a bonus, it can be on the table in about 20 minutes.
This recipe highlights Alaska grown cabbage and fresh spot shrimp from Prince William Sound. The creamy, somewhat decadent sauce seemed like it would compliment just about any seafood, so we made a second batch with fresh-caught sockeye salmon…and it was fabulous! Audrey cured the fish eggs using this simple brining method, found on our other blog.
I had the opportunity to meet Chef Pépin when he came to Anchorage in 2014 to share some of his culinary expertise. He and his daughter, Claudine, were an absolute delight. -Patti
This is the original version made with shrimp