Salmon Strudel with Savoy Cabbage
Salmon strudel with savoy cabbage is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 wild salmon fillets (80 g each, skinless)
- 4 sheets of rice paper (round; about 20 cm diameter)
- 2 tbsp fish spread
- 4 beautiful savoy cabbage leaves
- Salt
- Pepper
- 2 tbsp fish spread
- 2 tbsp olive oil
- 500 g savoy cabbage
- 80 g onions
- 50 g butter
- 250 ml Whipping Cream
- Salt
- Pepper
- nutmeg
- 150 g chanterelles
- 20 g butter
- Salt
- Pepper
Instructions
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1.
Lay the rice paper sheets in damp cloths to soften them. Boil the cabbage leaves in salted water until crisp-tender, then shock them in ice water. Dry on a towel and cut out the core. Season the salmon fillets and lightly spread fish spread on the prepared cabbage leaf. Place the fillet on top and roll like a package. Then take another rice paper sheet, lightly spread it with fish spread, and wrap the cabbage parcel inside. Fry in a hot pan on both sides and bake at 150°C for about 6 minutes.
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2.
For the creamy savoy cabbage, halve the cabbage head, remove the core, and blanch the leaves in boiling salted water. Lift them with a slotted spoon, let drain slightly, and cut out the tough ribs. Cut the leaves into squares. Peel and finely dice the onion. Melt butter in a large pot and sauté the onion cubes until translucent. Add the cabbage pieces and fry for 2-3 minutes while stirring. Pour in cream, season, and cook over low heat with the lid off, adding a bit of vegetable stock if desired. This takes about 10-15 minutes; taste again.
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3.
Clean the chanterelles carefully and leave whole or halve them depending on size. Melt butter in a pan and quickly sauté the chanterelles. Season with salt and pepper.
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4.
Arrange salmon, savoy cabbage, and chanterelles on warmed plates and serve.
