"Let me tell you what I did to make this recipe really good. I used a regular stainless heavy-bottomed pan, and carefully turned the fish so I didn't break the fillet. This left good brown bits after that point. Then I made a reduction (once with chicken broth and once with white wine; both ways worked. Add 2/3 cup of either white wine or chicken broth/stock (or some of both to scrape up the brown bits. Add a shot of the mustard and vermouth and reduce by half. Plate the cabbage and fish and pour the reduction over the dish. Excellent.

"Let me tell you what I did to make this recipe really good. I used a regular stainless heavy-bottomed pan, and carefully turned the fish so I didn't break the fillet. This left good brown bits after that point. Then I made a reduction (once with chicken broth and once with white wine; both ways worked.) Add 2/3 cup of either white wine or chicken broth/stock (or some of both) to scrape up the brown bits. Add a shot of the mustard and vermouth and reduce by half. Plate the cabbage and fish and pour the reduction over the dish. Excellent.

"Let me tell you what I did to make this recipe really good. I used a regular stainless heavy-bottomed pan, and carefully turned the fish so I didn't break the fillet. This left good brown bits after that point. Then I made a reduction (once with chicken broth and once with white wine; both ways worked). Add 2/3 cup of either whit wine or chicken broth/stock (or some of both) to scrape up the brown bits. Reduce by half. Plate the cabbage and fish and pour the reduction over the dish. Excellent.