Fish Savoy Rolls

Ingredients

• 8 large savoy cabbage leaves
• 300 g raw salmon fillet
• 1 bunch dill
• Lemon juice
• 400 g pike-perch fillet
• 2 shallots
• 20 g butter
• 0.125 l white wine
• 200 g crème fraîche
• 2 saffron strands
• 2 tbsp capers
• 350 g Broccoli
• 1 bunch carrots
• 4 tbsp butter
• 1 packet potato mash powder
• Salt
• freshly ground pepper

Instructions

1. 1.

   Clean the savoy cabbage, cut off thick stems, blanch in boiling salted water for 2 minutes, shock in cold water and pat dry. Slice thick ribs flat, spread salmon fillet on the leaves, drizzle with lemon juice. Wash dill, finely chop, sprinkle over. Wash pike-perch, pat dry, place in the center, lightly salt. Fold the sides of the cabbage over, roll up and secure with toothpicks. Peel shallots, finely chop, sauté in butter, deglaze with wine. Pour into a heatproof dish, place the cabbage parcels on top and bake at 220°C for 20 minutes. Remove fish parcels, keep warm. Stir crème fraîche into the sauce, dissolve saffron, let reduce slightly over low heat, season with salt and pepper, stir in capers.

2. 2.

   Clean broccoli, wash, cut into florets, separate thick stems and blanch in boiling salted water for 6 minutes, shock in ice water and drain well. Peel carrots, wash, leave a bit of green, blanch in salted water for 8-10 minutes, drain. Heat butter, toss vegetables in it. Prepare potato mash according to packet instructions. Serve the cabbage rolls with sauce, vegetables and mashed potatoes.