Salmon and Cabbage Pastry with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 916 cal. | (44 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 1,199 mg | (30 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 42.2 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 500 grams Puff pastry dough (frozen)
- 1 Salmon About 1 kg (approximately 2 pounds) without skin
- 2 egg whites
- 500 milliliters Whipped cream (at least 30% fat content)
- salt
- peppers (freshly ground)
- 3 Tbsps lemon juice
- 1 head Savoy cabbage
- Pastry flour (for the work surface)
- 1 Tbsp chopped Dill
- 1 egg yolk
- 3 shallots
- 4 Tbsps butter
- 2 Tbsps coarse Mustard
- 200 grams sweet-sour pickled Pumpkin (diced)
- 600 grams cooked small potatoes
- 2 Tbsps butter
- 1 Tbsp chopped Dill
Preparation steps
Defrost the puff pastry. Rinse the salmon and pat dry. Cut off flat flank and the thin tail of salmon, and cube these parts. Mix with the egg whites and 300 grams (approximately 10.5 ounces) of cream. Put in the freezer for 30 minutes, then puree, season with salt and pepper and refrigerate.
Preheat the oven to 200°C (approximately 400°F). Halve the salmon fillet lengthwise, sprinkle with lemon juice, salt and pepper. Remove the outer leaves from the cabbage. Remove 5 large, beautiful leaves and blanch in boiling salted water then rinse and drain. Cut the remaining cabbage into quarters lengthwise, remove the stems and cut the cabbage into thin strips.
Roll out the layered puff pastry on a floured surface to a rectangle about 30 x 35 cm (approximately 12 x 14 inches). Arrange the 5 large cabbage leaves on the dough, leaving a small edge free. Spread 1/3 of the puree on the cabbage, then half the salmon, another 1/3 of the puree, then the other half of salmon. Season with dill and spread the last 1/3 of the puree on top. Roll the fish up in the dough and brush the dough with beaten egg yolk. Place on a greased baking sheet and bake for about 30 minutes until golden.
For the sauce, peel and finely chop the shallots. Sweat half of the shallots in 2 tablespoons of butter. Add in the cream and simmer for about 10 minutes. Stir in the coarse mustard and season with salt and pepper. Sweat the other half of the shallots in the remaining butter, add the cabbage strips and pumpkin. Steam for 8 minutes and season with salt and pepper. Fry the potatoes in hot butter, stirring occasionally. Season with salt, pepper and dill.
Slice the salmon pastry and serve with the sauce, the cabbage and pumpkin mixture, and the fried potatoes.
