Kabeljou with Dijon Cream

Ingredients

• 1.1 kilogram kabeljou fillets
• 2.500 millilitre white wine
• 3.60 millilitre white Cinzano (sweet white vermouth)
• 4.4 spring onions, chopped
• 5.500 millilitre cream, used in two stages — 1 cup then 1 cup
• 6.125 gram butter
• 7.30 millilitre Dijon mustard
• 8.30 millilitre coarse grain mustard
• 9.60 millilitre spring onions, chopped; for finishing sauce
• 10.salt and black pepper, to taste

Method

1. 1.In a large frying pan, combine the wine, cinzano and spring onion.
2. 2.Boil until liquid is reduced – 5 to 10 minutes.
3. 3.Add 1 cup cream and reboil.
4. 4.Add fish. Cover and simmer for 10 minutes. Fish must just be cooked.
5. 5.Transfer fish to a heat proof dish. Cover with foil.
6. 6.Add second cup cream to pan and boil all over high heat until reduced – 5 to 10 minutes.
7. 7.Whisk in butter until melted.
8. 8.Add mustards and spring onion, whisk to blend. Season to taste.
9. 9.Spoon sauce over fish and bake in a 180°C/350°F oven for 10 to 15 minutes.
10. 10.You want to re-heat the fish, not overcook it.

Notes

• Kabeljou (also kob or cob) is Argyrosomus japonicus, a large South African marine fish prized for its firm white flesh.
• Two mustards are used: smooth Dijon for depth and coarse grain for texture.
• Cinzano bianco is a sweet white vermouth. A dry white wine can be substituted for the Cinzano if unavailable.

Margin notes

• [handwritten notes at bottom of page — partially obscured by shadow; illegible]