Potato and Cabbage Crusted Salmon with Pappardelle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 846 cal. | (40 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,289 mg | (32 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 250 grams waxy potatoes
- 250 grams Savoy cabbage
- salt
- 2 sprigs parsley
- 100 grams Crème fraiche
- 1 egg
- 1 splash lemon juice
- Nutmeg
- peppers
- 4 Salmon (each about 160 g)
- 2 Tbsps vegetable oil
- 300 grams Tagliatelle
- 8 shallots
- 3 Tbsps butter
- 200 milliliters Red wine
- 100 milliliters Port wine
Preparation steps
For the crust: Thoroughly scrub the potatoes and cook in a pot of boiling salted water until al dente, about 20 minutes. Allow to cool slightly, peel and let cool completely. Coarsely grate.
Rinse the cabbage and blanch in a pot of boiling salted water for 4-5 minutes. Rinse with cold water to cool, pat dry and coarsely chop. Rinse the parsley, shake dry and pluck leaves. Puree the cabbage with the parsley and creme fraiche in a blender. Separate the eggs. Stir the yolks and grated potatoes into the cabbage mixture. Season with lemon juice, salt, nutmeg and pepper to taste. In a bowl, beat the egg whites until stiff. Gently fold into the cabbage mixture and season with salt and pepper to taste.
For the salmon: Preheat the oven to 240°C (approximately 465°F).
Rinse the salmon, pat dry and season with salt and pepper to taste. Heat the oil in a skillet. Add the salmon and sear on both sides until golden. Place on a greased baking sheet. Top with the cabbage mixture. Bake until golden brown, about 15 minutes.
For the pappardelle: Cook the pappardelle in a pot of boiling salted water until al dente.
Peel the shallot and cut into wedges. Heat 1 tablespoon of the butter in a skillet. Add the shallot and cook until light golden. Stir in the wine and port wine, and allow to reduce by half. Remove from heat, stir in 1 tablespoon of butter and season with salt and pepper to taste.
Drain the pappardelle and add to the pan with the shallot and butter. Toss until thoroughly combined.
For serving: Divide the papparedelle between plates. Top with the salmon and shallots, and drizzle with the wine sauce.
