Saffron Cabbage with Creamy Salmon Mousse

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Saffron Cabbage with Creamy Salmon Mousse
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
672
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie672 cal.(32 %)
Protein27 g(28 %)
Fat54 g(47 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.7 mg(88 %)
Vitamin D4.2 μg(21 %)
Vitamin E4.1 mg(34 %)
Vitamin K300.4 μg(501 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin13.5 mg(113 %)
Vitamin B₆0.9 mg(64 %)
Folate292 μg(97 %)
Pantothenic acid0.9 mg(15 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C98 mg(103 %)
Potassium1,002 mg(25 %)
Calcium259 mg(26 %)
Magnesium78 mg(26 %)
Iron3.1 mg(21 %)
Iodine141 μg(71 %)
Zinc1.5 mg(19 %)
Saturated fatty acids30.1 g
Uric acid80 mg
Cholesterol173 mg
Complete sugar11 g

Ingredients

for
4
For the mousse
2 sheets clear gelatin
1 garlic clove
350 grams Smoked salmon
250 grams Mascarpone
1 splash lemon juice
salt
freshly ground peppers
150 milliliters Whipped cream (at least 30% fat content)
For the cabbage
1 ½ kilograms Napa cabbage
20 grams clarified butter
250 milliliters Sparkling wine (may also be replaced by vegetable)
1 generous pinch Saffron
1 tsp Caraway
For the garnish
thyme (for garnish)

Preparation steps

1.

For the mousse: Soak gelatin in cold water. Peel garlic and finely chop. Cut salmon into small cubes. Blend salmon with the garlic, mashed mascarpone and a dash of lemon in a blender until fine. Season with salt and pepper. Whip the cream. Squeeze gelatin well then slightly warm in a pot, add 1 tablespoon of salmon puree, stir and add to remainder of salmon puree. Gradually fold in cream, pour into a bowl and chill for at least 2 hours in the refrigerator.

2.

For the cabbage: Rinse and trim cabbage, remove hard stalks and cut into fine strips. In a saucepan, heat butter, sauté the cabbage, add sparkling wine and saffron and cook for 10 minutes at medium heat. Season with salt, pepper and cumin and spread on warmed plates. Using a tablespoon, place dumplings of salmon mousse and arrange around saffron cabbage. Serve garnished with thyme leaves.