Flavors of AustriaPreparation and cooking time: Under an hour

Cabbage, noodles... This dish is simple, you'll say, almost rustic - but the sauce flavored with purple mustard and red wine adds a dimension of taste that elevates this recipe to a new level of refinement.

Preparing the sauce

1. Peel and mince the shallots; sweat them in a little butter until translucent. 
2. Deglaze the skillet with the wine and Port; reduce until the liquid has evaporated.
3. Add the chicken stock and reduce by half. 
4. Blend in the crème fraîche and mustard; strain, season with salt and pepper. Set aside.

Preparing the "casserole" (cabbage and noodles)

1. Wash the cabbage and cut into small cubes; cook in boiling water with a little salt until very tender and no longer crunchy. 
2. Drain; refresh in ice water to fix the color; drain again. 
3. Mince the shallots; cut the speck into small cubes; brown a spoonful of sugar in a dry skillet; add the shallots and speck and cook over low heat.
4. When the shallots are translucent, add the chicken broth; add the bay leaf and simmer for a few minutes. 
5. In a small bowl, dissolve 1 tsp. cornstarch in a little water; blend into the sauce to thicken it lightly. Season with salt, pepper, cumin, minced garlic and a dash of vinegar. 
6. Roll out the pasta; cut into small squares; cook in boiling salted water for about 2 minutes. 
7. Toss the cabbage quickly in butter to coat; add the chicken stock, then the noodles and parsley. 

Preparing the fish

1. Be sure to remove all bones from the fillet; lightly score the skin in a crisscross pattern; season the flesh side with salt, pepper and lemon juice; dip in flour.
2. Heat a little oil in a skillet; cook the fish on one side only (skin side down) for about 1 minute or until the floured skin browns.
3. Add 1 tbsp. butter, the minced garlic and thyme; turn the fillets; drizzle with melted butter and cook for 1 minute. Place the fillets on parchment paper to dry. 

Presentation

1. Place the cabbage and noodle mixture onto serving plates. 
2. Place a fillet of fish on top. 
3. Reheat the sauce, whisking it to make it foamy. Pour over the noodles. 

I suggest a few sautéed bacon pieces for garnish.