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Ingredients

4 Salmon fillets, 5 ozs.
Salt to season
Fresh ground black pepper to season
1/4 cup Cooking oil
1/2 cup Fresh herbs, chopped (Basil, cilantro, chives, parsley, thyme and tarragon)
2 oz. Butter
1/2 tsp. Shallot
3 cups Napa cabbage chiffonade cut (sliced thin)
5 ozs. Champagne
1/2 cup Fish stock
4 ozs. Cream
Salt to taste
Pepper to taste
Squeeze of fresh lemon juice
Fresh parsley, chopped to garnish

Method
Heat saute pan with oil over medium high heat. Season salmon fillets with salt and pepper. Coat entirely with chopped herbs. Sear in hot oil; cook until done (3-4 minutes per side). Remove and reserve keeping warm. Drain oil from pan.

Prepare braised cabbage and champagne sauce by melting butter in the saute pan. Add shallot and cabbage. Season with salt and pepper. Saute until tender. Deglaze with champagne. Reduce liquid by 1/2.

Remove cabbage and mound on serving plate Add fish stock to saute pan and bring to simmer, add cream. Simmer until sauce thickens slightly. Season with salt, pepper and squeeze of fresh lemon.

Finish with parsley. Place cooked herb crusted salmon fillets on top of braised Napa cabbage and top with champagne sauce. Serve immediately.

Makes 4 Servings