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Le Cordon Bleu News, 03/04/2009
Recipe of the month
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Salmon in Vodka with Red Cabbage

Salmon in Vodka with Red Cabbage

This inspired dish from northern Europe combines traditional sweet and sour red cabbage, braised with onion, apple, sugar and wine with the delicate flavour of salmon. Serve it for a dinner party main course, with new potatoes or mash. This recipe is from Le Cordon Bleu Quick & Light cookery book.

Serves: 4
Preparation Time: 30-60 minutes, including marinating time
Cooking Time: 30-35 minutes

4 thick salmon fillets, each weighing 150 - 175 g (5 - 6 oz), skinned
125 ml (4 fl oz) vvodka
4 tablespoons cold fish stock
2 tablespoons chopped fresh dill
½ small red cabbage, weight about 500g (1 lb)
salt and freshly ground black pepper
1 red onion
2 garlic cloves
1 small cooking apple
30g (1 oz) butter
1 tablespoon soft brown sugar
90 ml (3 fl oz) red wine
4 fresh dill sprigs, to serve


1. Make sure all the bones in the fish have been removed, then place the fish in a shallow non-metallic baking dish. Mix the vodka, stock and dill together, pour over the fish and cover with cling film. Marinate in the refrigerator for 30 - 60 minutes.

2. Finely shred the red cabbage, place in a colander and sprinkle with salt. Finely chop the onion and crush the garlic. Peel, core and finely chop the apple.

3. Preheat the oven to 180°C (350°C) Gas 4. Melt the butter in a large saucepan and sweat the onion and garlic over low heat until soft. Rinse the cabbage and shake off the excess water, then add the cabbage to the pan with the apple, sugar, pepper to taste, wine and 75 ml (2 ½ fl oz) cold water. Cook for 3 minutes, stirring, then cover and cook, stirring occasionally, for about 25 minutes until the liquid has been absorbed. The cabbage should be tender but still a little crisp.

4. Meanwhile, uncover the dish of salmon, place it in the oven and bake for 15 minutes or until just cooked.

5. To serve Place the red cabbage on warm plates, arrange the salmon on top and spoon over the cooking liquid. Garnish each serving with a sprig of dill and serve immediately.

Chef's tips:
Look for wild salmon at the fishmonger or supermarket. It has more flavour than farmed salmon, which tends to be bland, but it is more expensive. For a special occasion, you will find it well worth the extra cost.

Le Cordon Bleu London offers a variety of short courses in Pâtisserie. Learn more about our gourmet courses online.

To find our more about Le Cordon Bleu cookery books, please visit our online boutique. Please note that we sell cookery books and cooking equipment also at our campuses.

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