Baked Char with Cabbage and White Wine Sauce

Lindor Wink March 9, 2023

Leave a review

I have never had an interest in fishing, despite living close to the water for most of my life. But I was always the first in line to meet the local fisherman on Friday mornings to select my favorite kinds of fish. The fish was later served to me at the family dining table. I think it was there my interest in cooking fish perfectly was born.

4
4

1h 4

Easy Pescatarian Gluten Free Dairy

Contains: Dairy

Cook Mode Keep your screen awake while you cook

Ingredients

Baked Char with Cabbage

1 teaspoon salt
4 char fillets
1 tablespoon Gefen Olive Oil
2 shallots
400–500 grams (14 ounces to 1 pound 2 ounces) Savoy cabbage
100 grams (3 and 1/2 ounces) butter
2 tablespoons trout roe
a handful dill
salt

White Wine Sauce

1 shallot
1 clove garlic
1/2 fennel
2 tablespoons butter, divided
300 milliliters (10 fluid ounces) Baron Herzog Sauvignon Blanc or other white wine
300 milliliters (10 fluid ounces) fish stock
100 milliliters (3 and 1/2 fluid ounces) milk
300 milliliters (10 fluid ounces) cream

Explore

char cream sauce dairy fish Lindor Wink Shavuos Snow Food white fish wine sauce

Directions

Salt and rub the char fillets with the olive oil. Place them on a baking sheet with the skin side up.
Cook in the oven until the inner temperature reaches 44 degrees Celsius (110 degrees Fahrenheit).
Pull off the skin before serving.
Peel and slice the shallots thinly.
Cut the Savoy cabbage into strips, approx. four centimeters (one and 1/2 inch) wide.
Fry the shallots and cabbage until soft without taking on color. Add salt to taste.
Top the char with the onion and cabbage mixture, trout roe and plucked dill. Top with a generous amount of sauce.

Peel and slice the shallot, garlic and fennel.
Melt one tablespoon butter in a saucepan and fry the vegetables for three minutes, without taking on color.
Add the wine, bring to the boil and reduce until half of the liquid remains.
Add the stock and reduce until 200 milliliters (seven fluid ounces) remains.
Pour in the milk and cream and reduce further for four to six minutes. Strain the sauce and pour back into the saucepan.
Mix in one tablespoon butter when serving.

Description:

Excerpted with permission from Snow Food by Lindor Wink, published by Hardie Grant, November 2022, RRP $29.99 Hardcover. Photography by Patrik Engström.

Purchase on Amazon.

Easy
Buttery Halibut with Capers and Sautéed Kale
Rivka and Sara Fried50m
recipe
Easy
Baked Fish Steaks with Vegetables
Nitra Ladies Auxiliary1h 35m
recipe
Easy
Baked Carp or White Fish
Nitra Ladies Auxiliary40m
recipe
Easy
Baked Halibut in White Butter Sauce
Yussi Weisz1h
recipe
Easy
Pan-Seared Sea Bass with Grape Relish
Shaindy Ausch40m
recipe
Easy
Baked Carp
Nitra Ladies Auxiliary1h 10m
recipe
Easy
Middle-Eastern Baked Fish
Avigail Maizlik40m
recipe
Easy
Mediterranean Baked White Fish
Leah Leora40m
recipe

Explore

char cream sauce dairy fish Lindor Wink Shavuos Snow Food white fish wine sauce

Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments

Baked Char with Cabbage and White Wine Sauce

Lindor Wink

Recipe Description:

I have never had an interest in fishing, despite living close to the water for most of my life. But I was always the first in line to meet the local fisherman on Friday mornings to select my favorite kinds of fish. The fish was later served to me at the family dining table. I think it was there my interest in cooking fish perfectly was born.

Ingredients

Baked Char with Cabbage

1 teaspoon salt
4 char fillets
1 tablespoon Gefen Olive Oil
2 shallots
400–500 grams (14 ounces to 1 pound 2 ounces) Savoy cabbage
100 grams (3 and 1/2 ounces) butter
2 tablespoons trout roe
a handful dill
salt

White Wine Sauce

1 shallot
1 clove garlic
1/2 fennel
2 tablespoons butter, divided
300 milliliters (10 fluid ounces) Baron Herzog Sauvignon Blanc or other white wine
300 milliliters (10 fluid ounces) fish stock
100 milliliters (3 and 1/2 fluid ounces) milk
300 milliliters (10 fluid ounces) cream

Directions

Step 1 - Prepare the Baked Char with Cabbage and White Wine Sauce

Salt and rub the char fillets with the olive oil. Place them on a baking sheet with the skin side up.
Cook in the oven until the inner temperature reaches 44 degrees Celsius (110 degrees Fahrenheit).
Pull off the skin before serving.
Peel and slice the shallots thinly.
Cut the Savoy cabbage into strips, approx. four centimeters (one and 1/2 inch) wide.
Fry the shallots and cabbage until soft without taking on color. Add salt to taste.
Top the char with the onion and cabbage mixture, trout roe and plucked dill. Top with a generous amount of sauce.

Step 2 - Prepare the White Wine Sauce

Peel and slice the shallot, garlic and fennel.
Melt one tablespoon butter in a saucepan and fry the vegetables for three minutes, without taking on color.
Add the wine, bring to the boil and reduce until half of the liquid remains.
Add the stock and reduce until 200 milliliters (seven fluid ounces) remains.
Pour in the milk and cream and reduce further for four to six minutes. Strain the sauce and pour back into the saucepan.
Mix in one tablespoon butter when serving.

Step 3 - Credits