Day 1
The pickled red cabbage needs to be made at least 24 hours in advance. I bought the red cabbage along with chipotles in adobo and tortillas. This part was pretty easy. I shredded the cabbage in the food processor. You are supposed to pickle the cabbage in the white vinegar, salt and sugar. I used white wine vinegar...hopefully it doesn't make a huge difference.
Day 2
Time to make the remoulade. I bought all the herbs that I need, along with limes, avocados, and vegetable oil for frying. I pureed the chipotles, added some mayo, capers, chopped parsley, chives, and scallions. Pretty simple so far.
Day 3.
Time to put it all together. I picked up some plantains and turbot fish. The recipe calls for halibut but the fish monger said that it was out of season. Turbot looks a little like halibut so fingers crossed...to be continued when I'm not so sleepy.
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