Collops of Salmon with Braised Winter Cabbage and Fennel Seeds
- 12 thin slices, salmon (3 ounces each)
- Salt and freshly ground black pepper to taste
- 3 tablespoons unsalted butter
- 1 cup flour
- 2 tablespoons fennel seeds
- 3 tablespoons vegetable oil
- 1 small head cabbage, tough core removed and thinly shredded
- Lemon wedges and chopped parsley, for garnish
- 2 tablespoons red wine vinegar
Working with one slice at a time, place the salmon between 2 pieces of plastic wrap. Use a heavy rolling pin, the back of a knife, or a mallet to pound each 1/2?inch thick. Place the slices on a plate and refrigerate, tightly covered, until ready to serve.
In a large skillet over medium heat, melt the butter. Add the fennel seeds and cook, stirring, often, until lightly browned, about 2 minutes. Stir in the cabbage and vinegar, season with salt and pepper, and reduce the heat to low. Cover and cook stirring often, until the cabbage is very tender, about 45 minutes. Check often. Add small amounts of water if necessary to prevent scorching.
Season the pounded salmon slices on both sides with salt and pepper. In a large shallow bowl, place the flour and add the salmon, one slice at a time. Turn to coat and shake off the excess flour In a large skillet over high heat, heat the vegetable oil. Add the salmon and cook until golden brown, about 2 minutes on each side.
Place the cabbage: on a warmed serving platter and arrange the salmon slices on top, overlapping. Garnish with the lemon wedges and parsley.
This recipe is featured in "The Colonial Williamsburg Tavern Cookbook" available from our online catalog.