This cole slaw uses the traditional green cabbage, but also incorporates ingredients like turnips and kale. It serves as a simple but delicious summertime garnish for a lightly pan-roasted filet of flounder.
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 large egg yolks
- 2 tablespoons country mustard
- Salt and pepper
- 1/2 cup grapeseed oil
- 1/2 cup olive oil
- 1 tablespoon apple cider vinegar
- 1/2 head green cabbage
- Salt and pepper to taste
- 2 tablespoons cider vinegar
- 3 red radish, scrubbed and julienned
- 2 turnips, peeled and julienned
- 1 tablespoon olive oil
- 2 carrots, peeled and julienned
- 3 tablespoons parsley, minced
- 1/4 bunch kale, julienned
- 1 lemon cheek
- 4 flounder filets, 6 oz each, skinless
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 garlic clove, peeled and smashed
- 1 sprig thyme
Instructions
- For the Mayonnaise: Separate the egg yolks and place in a large bowl. Add mustard, salt and pepper and whisk to combine. Slowly drizzle in grapeseed oil while whisking to emulsify the yolks. Then, slowly drizzle in olive oil while constantly whisking to continue to emulsify the mayonnaise. When the mayonnaise is thick and rich, whisk in the vinegar. (Makes about 1 1/2 cups)
- For the cole slaw: Remove 1 cup of mayonnaise to a small bowl and reserve (This will keep, refrigerated, for up to 2 weeks). To the remaining mayonnaise, add the julienned cabbage, radishes, turnips, and carrots. Season with salt and pepper, and add cider vinegar. Drizzle with olive oil to soften the vegetables, add parsley, and set aside to marinate while preparing the fish.
- Heat a nonstick skillet over high heat. Season fish with salt and pepper on both sides. Drizzle one tablespoon of oil in the pan for each piece of fish that is added to the pan and heat until almost smoking. Check marinated coleslaw for seasoning and add salt and pepper if necessary. Fold in kale followed by a squeeze of lemon.While pan is heating, check the marinating cole slaw and adjust for seasoning, adding salt, pepper, mayonnaise or vinegar to taste. Fold in Kale and finish with a squeeze of lemon cheek.
- Set aside. Gently add the fish to the pan while keeping it on a high heat. Smash a clove of garlic and lay it in the pan along with a sprig of thyme and butter. Cook 2 minutes, then flip. Baste fish with pan juices and cook 2 more minutes. Repeat with remaining fish adding more oil, butter, garlic and thyme as necessary. Place coleslaw in the center of the plate and gently place the fish on top.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 271 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 74 mg |
| Sodium | 401 mg |
Reviews
Excellent taste and very easy.