Salmon Trout in Savoy Cabbage Wrap

Ingredients

• 4 small salmon trout (ready to cook, 250 g each)
• pepper (colored)
• 1 tsp mustard seeds
• Sea salt
• 1 tbsp chives sprigs
• 0.5 bunch dill
• 1 untreated lemon
• 8 large savoy cabbage leaves
• 500 ml vegetable broth
• 3 tbsp butter

Instructions

1. 1.

   Wash the fish and pat dry. Roughly crush some pepper with the mustard seeds in a mortar, then mix with sea salt and chives sprigs.

2. 2.

   Squeeze the lemon juice and drizzle it over the inside and outside of each trout. Place one dill stalk in each belly and sprinkle some seasoning mixture; rub the remaining mixture on the exterior as well.

3. 3.

   Lay two cabbage leaves flat like roof tiles, place a seasoned fish and a bit of dill on each, then tightly roll up and secure with twine. Put in a steamer basket and steam over hot vegetable broth for 15‑20 minutes.

4. 4.

   Finally, briefly sear the wrapped trout in hot butter in a pan until golden, then serve.