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Ingredients
Salmon Cabbage Roulade
- Ingredients
- 8 Savoy cabbage
- 300 grams raw Salmon
- 1 bunch Dill
- lemon juice
- 400 grams Perch fillet
- 2 shallots
- 20 grams butter
- ⅛ l white wine
- 200 grams Crème fraiche
- 2 Saffron
- 2 Tbsps Caper
- 350 grams Broccoli
- 1 bunch carrots
- 4 Tbsps butter
- 1 pkg Mashed potatoes
- salt
- freshly ground pepper
Brush cabbage, cut thick stalks, and blanch for 2 minutes in boiling salted water. Rinse with cold water and pat dry. Cut thick ribs flat and spread salmon fillets on the leaves. Drizzle with lemon juice. Rinse dill, finely chop and sprinkle over salmon. Rinse perch, pat dry and put in middle with a little salt. Fold cabbage leaves in on sides , then roll up and stick with toothpicks. Peel shallots and finely chop. Fry in butter and deglaze with wine. Pour into an ovenproof dish, place cabbage parcels on top and bake in oven at 220°C (approximately 425°F) for 20 minutes. Remove fish parcels and keep warm. Stir sour cream into the sauce, add in saffron and dissolve. Let simmer over low heat, season with salt and pepper to taste and stir in capers.
Rinse broccoli and divide into florets. Blanch in boiling salted water for 6 minutes, remove and immediately rinse with cold water, then drain well. Peel carrots, rinse, and blanch in salt water for 8–10 minutes, thendrain. Heat butter and coat vegetables in it. Prepare mashed potatoes according to package instructions. Serve cabbage rolls with sauce, vegetables and mashed potatoes.