Dorade Royale with Paprika Sabayon

For the Dorade royale with paprika sabayon, dice the seeded bell pepper and mix with a dash of water and strain through a sieve. Remove the stalk from the cabbage leaves and blanch in salted water for 2 minutes. Rinse with ice cold water, squeeze well and cut into strips. Before serving, sauté some crushed garlic in hot butter and toss the cabbage strips in it.

Season the dorade fillets with salt and pepper and toss them delicately in flour. Heat butter in a non-stick frying pan and fry the fillets for a minute and a half on each side. For the paprika sabayon, boil down the prepared paprika juice a bit. Remove from heat, add the yolk and whip over steam like a sabayon.

Finally, fold in the whipped cream. Season to taste with salt and cayenne pepper. Arrange the cabbage on hot plates and place the fish fillet on top. Spread the sabayon all around.

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