Pastry Salmon with Savoy Cabbage and Potatoes

Ingredients

• 400 g puff pastry (frozen)
• 1600 g salmon fillet (2 fillets; skinless)
• 1 Egg white
• 100 ml whipping cream
• Salt
• white pepper
• 1 head savoy cabbage
• 2 tbsp freshly chopped dill
• 750 g small potatoes
• 400 g Pumpkin
• 5 tbsp butter
• 2 tbsp dill
• 2 shallots
• 150 ml dry white wine
• 250 ml Whipping Cream
• 1 tbsp coarse mustard

Instructions

1. 1.

   Let the puff pastry thaw while laid side by side. Wash and pat salmon fillets dry, cut off flat tail ends (about 150 g each). Roughly cube and blend with egg white, cream, salt and pepper in a blender to a fine filling. Chill.

2. 2.

   Wash, trim savoy cabbage and remove four large leaves. Remove tough leaf tips and blanch leaves in salted water for 1-2 minutes. Shock, dry. Quarter remaining cabbage, cut stem out, slice leaves into strips. Blanch 1-2 minutes, shock and drain.

3. 3.

   Preheat oven to 200°C fan.

4. 4.

   Shape puff pastry into a large rectangle slightly larger than the length and twice the width of salmon. Reserve some dough for garnish. Place two overlapping savoy leaves in center and spread about one third of filling over them. Lay a salmon fillet on top, brush with a little filling and sprinkle dill. Thinly spread filling on second fillet and place it on top. Spread remaining filling around edges, lay remaining cabbage leaves, fold dough around and press seams tightly. Place seam side down on parchment-lined tray, decorate with cut dough pieces if desired. Whisk egg yolk with 1-2 tbsp water and brush dough. Bake 35-40 minutes until golden.

5. 5.

   Boil potatoes peeled in salted water for about 25 minutes. Peel pumpkin, deseed, slice and optionally star‑cut. Sauté in 1 tbsp hot butter, deglaze with a splash of water, add cabbage. Season, cover and steam 5 minutes. Drain potatoes and fry in 2 tbsp hot butter 2-3 minutes until golden. Season and finish with dill. For sauce, peel and finely dice shallots, sauté in remaining butter. Deglaze with white wine, reduce slightly, then add cream and mustard, simmer to a light gravy. Season with salt and pepper. Plate vegetables, slice salmon, arrange on plates and serve.