Saffron Cabbage with Mascarpone Salmon Dumplings
Ingredients
- Ingredients
- 400 grams Napa cabbage
- 1 shallot
- 1 tsp butter
- 100 milliliters Chicken broth
- 1 sm can Saffron (powder or threads)
- salt
- freshly ground peppers
- ½ tsp sugar
- 1 generous pinch dried thyme
- 200 grams Salmon
- 2 Tbsps lemon juice
- ½ tsp grated Lemon peel
- 1 egg
- 50 grams Mascarpone
- Nutmeg
- 50 milliliters dry white wine
- thyme (for garnish)
Preparation steps
Rinse and trim cabbage, remove large stalks and ribs and cut into fine strips. Peel shallot and cut into thin slices. In a saucepan, melt butter, sauté shallots and add cabbage. Dissolve saffron in hot chicken broth and pour into pan. Season with salt and pepper, sugar and sprinkle with thyme leaves. Cover and simmer about 15 minutes.
Separate the egg. Chop the salmon fillet, season with salt, lemon juice and lemon peel, then puree with egg white in a mixer. Add mascarpone and egg yolk and stir well.
In a large pot, bring salted water to a boil. Season salmon mixture with salt, pepper and nutmeg. Using two tablespoons, make 12 dumplings, drop into pot and simmer for about 6 minutes.
Add wine to the cabbage, bring to a boil again and season.
Lift finished dumplings out with a slotted spoon and drain. Arrange on top of the cabbage, garnish with thyme and serve.
