Salmon Strudel with Savoy Cabbage
Ingredients
- For the salmon
- 4 skinless Wild salmon each about 80 g (approximately 3 ounces)
- 4 Rice paper 20 cm (approximately 8 inches)
- 2 Tbsps fish fillets
- 4 medium Savoy cabbage
- salt
- peppers
- 2 Tbsps fish fillets
- 2 Tbsps olive oil
- For the savoy cabbage
- 500 grams Savoy cabbage
- 80 grams onions
- 50 grams butter
- 250 milliliters Whipped cream
- salt
- peppers
- Nutmeg
- For the topping
- 150 grams Chanterelle
- 20 grams butter
- salt
- peppers
Preparation steps
For the salmon: place rice paper in damp cloths so they are soft and supple. Boil cabbage leaves in salted water until al dente and rinse in ice water. Pat dry well and remove stalk. Season fish fillets and spoon the fish filling onto the prepared cabbage leaves. Place the fillet on top and wrap like a package. Lightly coat a rice leaf with fish filling and wrap the package again. In a hot pan, add the oil and saute each package on both sides. Place in a shallow baking pan and bake uncovered for about 6 minutes at 150°C (approximately 300°F).
For the savoy cabbage: slice the head in half, remove stalk and blanch leaves in boiling salted water. Drain and remove the tough ribs. Slice leaves into squares. Peel onion and finely chop. Melt butter in a large saucepan and saute the onions until translucent. Add the cabbage and saute for 2-3 minutes while stirring. Pour in cream, season with salt and pepper and cook slowly over low heat for about 10-15 minutes. Season again and add a little vegetable stock if necessary.
For the topping: rinse chanterelles thoroughly and depending on the size, leave whole or slice in half. Melt butter in a saute pan and saute chanterelles briefly. Season with salt and pepper.
Arrange salmon on cabbage. Top with chanterelles and serve.
