Collops of Salmon

with Braised Winter Cabbage and Fennel Seeds

From William F. Chaple, Jr.

  

Bill Chaple has become the backbone of my high school’s graduating class’ list serve and web site. Thanks to hours upon hours of work, Bill has put together a great web site of memories, trivia, pictures, etc. Several years ago Phil Murphy and Sister Claire aka Terrye Newkirk set up a data base with all names, info, etc. on our classmates....Bill has continued this effort - and, he has also set up a space on the site for recipes from classmates called ‘Sherry’s Place’....

 

Well you all know how I am around here, always begging for recipes, same goes there - and, after asking why Bill hadn’t contributed I discovered yet a different side to my friend....he cooks....Bill says “If memory serves me, I had this a number of years ago during a trip to the east coast. I have been saving this recipe for the twice a year kitchen demolition that I subject the family to. I cook and eat only, all else is the responsibility of  ‘staff’.”

 

Okay, you may ask what is a Collop - simply stated - a slice of meat initially of Scandinavian origin.

 

     12        thin slices Salmon (3 ounces each), skin removed

     3          tablespoons unsalted Butter

     2          tablespoons Fennel Seeds

     1          small head Cabbage, tough core removed and thinly shredded

     2          tablespoons Red Wine Vinegar

                 Salt and freshly ground Black Pepper to taste

     1          cup Flour

     3          tablespoons Vegetable Oil

                 Lemon wedges and chopped Parsley, for garnish

 

Working with one slice at a time, place salmon between 2 pieces of plastic wrap. Use a heavy rolling pin, the back of a knife or a mallet to pound each slice to 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 butter. Add the fennel seeds and cook, stirring often, until lightly browned, about 2 minutes.

 

Stir in cabbage and vinegar, season with salt and pepper, reduce 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 prepared salmon slices on both sides with salt and pepper.

 

In a large shallow bowl, place 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 vegetable oil. Add the salmon and cook until golden brown, about 2 minutes on each side.

 

Place cabbage on a warmed serving platter and arrange the salmon slices on top, overlapping. Garnish with the lemon wedges and parsley. Serves 6.

 

Note: When cooking the cabbage, some people prefer their cabbage not so soft and should note that this is the sort of recipe where you should prepare the cabbage to suit your own favored textures.

 

Published Jan 16, 2007

Copyright ©2007 The Ponca City News