Recipe courtesy of Remi Lauvand
Show: Chef Du Jour
Episode: Remi Lauvand
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Yield:
4 servings
Level:
Easy

Ingredients

Directions

Clean the head of the cabbage by removing all the leaves and the hard stems on it. Blanch quickly in boiling water and refresh it in cold water. Clean the wild mushrooms. In a medium pot over low heat sweat the bacon and add the cabbage mix everything together until the cabbage gets very soft add the mushrooms sweat some more the add the chicken broth. Let simmer slowly until the cabbage is very soft. Add a little bit of butter and finish cooking everything. In a saute pan over high heat add oil, sear the char skin side down only. Cook the char until, medium rare .

Finish the cabbage with a little drop of balsamic vinegar. Place the cabbage on a platter and serve the char on top .

Serve very hot.

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