Cod with vinegared red cabbage
In chef Clément Barbot's cod recipe, this fish is paired with vinegared red cabbage, grape pickles and roasted pine nuts.
This recipe from Clément Barbot, chef at Attabler restaurant in Paris16e , is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps for an easy-to-make Cod with pickled red cabbage, pickled grapes and pine nuts.
Serves 4
Preparation time: 20 min
Cooking time: 20 min
Marinade: 2 h
Ingredients for Clément Barbot 's cod with red cabbage
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4 cod steaks, approx. 180 g each
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500 g red cabbage
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½ bunch chives
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3 tbsp. walnut oil
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4 tsp. balsamic vinegar
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300 g white grapes
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20 cl sherry vinegar
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100 g sugar
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2 sprigs thyme
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100 g pine nuts
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Grape seed oil
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Salt and pepper
Steps for Clément Barbot 's cod with red cabbage
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Grape pickles: Make the pickle marinade with the sherry vinegar, 30 cl water, sugar and thyme. Bring to the boil andpourthehot mixture over the halved grapes. Leave to marinate for 2 h.
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Cod: Fry the cod skin side down for 4 min in a hot pan, then turn over and cook for 10 min.
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Red cabbage: Thinly slice the red cabbage.Mix withchopped chives,walnut oil and balsamic vinegar.
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Pine nuts: Roast the pine nuts in the oven at 180°C with a drop of oil.
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Finishing and garnishing: Arrange the cabbage in the bottom of a plate, followed by the cod, reheated for 3 min at 180°C, and a few grape pickles. Sprinkle with toasted pine nuts.
Has this recipe inspired you to discover Clément Barbot's cuisine ? Read the Gault&Millau review of Attabler.
