Salmon with Savoy Cabbage Cap on Noodles
Salmon with Savoy cabbage cap on noodles is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g waxy potatoes
- 250 g savoy cabbage
- Salt
- 2 sprigs parsley
- 100 g crème fraîche
- 1 egg
- 1 splash Lemon juice
- nutmeg
- Pepper
- 4 salmon fillets (about 160 g each)
- 2 tbsp plant oil
- 300 g band noodles
- 8 shallots
- 3 tbsp butter
- 200 ml red wine
- 100 ml port wine
Instructions
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1.
Wash the potatoes for the crust and cook them for about 20 minutes until firm. Let them cool slightly, peel, and let cool completely. Grate coarsely on a grater. Wash and trim the savoy cabbage, blanch in salted water for 4-5 minutes, shock, pat dry and roughly chop. Rinse the parsley, shake dry and pluck the leaves. Blend with the cabbage and crème fraîche finely. Separate the egg; mix the yolk with the potato grating into the vegetable purée. Season with lemon juice, salt, nutmeg and pepper. Whisk the egg white until stiff, fold in and taste.
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2.
Preheat the oven to 240°C (top and bottom heat).
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3.
Rinse the salmon, pat dry, season with salt and pepper, and sear briefly on both sides in a non‑stick pan over hot oil. Place on an oiled baking sheet and spread the cabbage-potato cream generously over it. Bake for about 15 minutes until golden brown.
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4.
Cook the noodles in salted water to al dente.
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5.
Peel the shallots and cut into halves. Sauté lightly golden in 1 tbsp hot butter. Deglaze with wine and port, reduce by half. Remove from heat, stir in 1 tbsp butter, season with salt and pepper.
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6.
Drain the noodles and toss briefly in the remaining hot butter in a pan. Plate, place salmon on top, add the red‑wine shallots, drizzle sauce, and serve.
