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1
1.
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2
In 1 tablespoon of olive oil, saute cabbage and onions in a large pan for 10-12 minutes until fully wilted.
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Salt and pepper to taste.
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Keep warm until plating.
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5
2.
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6
Prepare sauce (see below), and then keep warm over very low heat.
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3.
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Steelhead steaks should be of even thickness for consistent cooking.
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Pan-sear steelhead in scant olive oil, cooking 3-4 minutes on each side, starting with skin side up.
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10
4.
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Plate cabbage and onions, place fish on top, spoon sauce over to taste.
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12
Sauce:
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1.
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Boil 2 tablespoons water and the sugar until golden caramel colored and syrupy, about 6 minutes.
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2.
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Remove saucepan from heat and add the balsamic vinegar; stir to blend.
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Turn down heat to low and stir to dissolve thickened syrup.
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Add shallots, continue stirring.
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19
3.
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Add wine and return to a boil.
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Cook 8-10 minutes to reduce to by half.
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4.
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Add chicken stock, return to boil.
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Cook to reduce to about 1 cup.
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Lower heat.
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5.
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Combine corn starch and remaining 2 tablespoons water, add to the sauce and whisk over medium heat until sauce is thickened.
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Lower heat to simmer.
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6.
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Taste.
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Add white and black peppers, kosher salt, a pinch of fennel seeds, and butter.
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Simmer 10 minutes.
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33
7.
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Serve over fish and cabbage.
