Saffron Cabbage with Creamy Salmon Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 300.4 μg | (501 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 292 μg | (97 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,002 mg | (25 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 141 μg | (71 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 30.1 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 11 g |
Ingredients
- 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
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.
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.
