Salmon with Savoy Cabbage in Puff Pastry with Potatoes

Ingredients

• 500 g puff pastry (frozen)
• 1 salmon fillet (ca. 1 kg, skinless)
• 2 egg whites
• 500 ml whipping cream (at least 30% fat)
• Salt
• Pepper (freshly ground)
• 3 tbsp Lemon juice
• 1 head savoy cabbage
• flour (for the work surface)
• 1 tbsp chopped dill sprigs
• 1 egg yolk
• 3 shallots
• 4 tbsp butter
• 2 tbsp coarse mustard
• 200 g sweet-sour pickled pumpkin, diced
• 600 g boiled small potatoes
• 2 tbsp butter
• 1 tbsp chopped dill sprigs

Instructions

1. 1.

   Let the puff pastry thaw while lying side by side. Wash and pat dry the salmon. Trim off the flat belly flap and thin tail end, dice them small, mix with egg whites and 300 g cream, refrigerate for 30 minutes. Then puree in portions, season with salt and pepper, and chill. Preheat oven to 200°C (400°F) fan‑forced. Split the salmon fillet lengthwise, drizzle with lemon juice, season. Remove outer leaves from the cabbage; take 5 large leaves, blanch briefly in boiling salted water, shock in ice, drain. Quarter remaining cabbage, cut stem out, slice into thin strips. Lay puff pastry sheets on top of each other and roll into a rectangle (35 x 30 cm) on floured surface. Set aside leftover dough. Cover the rectangle with cabbage leaves, leaving a small edge free. Spread one‑third of the filling over it. Place half a salmon fillet, spread another third of filling, sprinkle dill, top with remaining salmon and finish with the rest of the filling. Roll the fish in pastry, brush with beaten egg yolk. Cut decorative shapes from leftover dough and lay on top. Place on greased baking tray and bake for about 30 minutes until golden brown. For the sauce, peel and finely dice shallots. Sauté half in 2 tbsp butter until translucent, add remaining cream, simmer for ~10 minutes. Stir in mustard, season with salt and pepper. Sauté remaining shallots in leftover butter, add cabbage strips and pumpkin, cook 6–8 minutes, season. Roast potatoes in hot butter, tossing occasionally, season, sprinkle dill.

2. 2.

   Serve by slicing the salmon into rounds, arranging on a plate with sauce and savoy‑cabbage‑pumpkin mix, accompanied by roasted small potatoes sprinkled with dill.