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🍝 Salmon fillets with crispy cabbage-potato crust on pasta

703 kcal · 30 min · 4 servings

Ingredients

• 250 g firm-boiling potatoes
• 250 g savoy cabbage
• salt
• 2 sprigs parsley
• 100 g crème fraîche
• 1 egg
• 1 dash lemon juice
• nutmeg
• pepper
• 4 salmon steaks (approx. 160 g each)
• 2 tbsp vegetable oil
• 300 g ribbon pasta
• 8 shallots
• 3 tbsp butter
• 200 ml red wine
• 100 ml port wine

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in plenty of water for about 20 minutes until they are firm to the bite.
3. 3. Let the potatoes cool down slightly.
4. 4. Peel the potatoes.
5. 5. Wait until the potatoes are completely cold.
6. 6. Coarsely grate the cold potatoes.
7. 7. Wash the savoy cabbage.
8. 8. Remove the tough stems from the savoy cabbage.
9. 9. Boil the savoy cabbage leaves in salted water for 4 to 5 minutes (this is called blanching).
10. 10. Shock the vegetables immediately with cold water.
11. 11. Pat the vegetables dry.
12. 12. Chop the vegetables roughly.
13. 13. Rinse the parsley.
14. 14. Shake the parsley dry.
15. 15. Pick off the parsley leaves.
16. 16. Puree the parsley together with the cabbage and crème fraîche until smooth.
17. 17. Separate the egg.
18. 18. Stir the egg yolk into the cabbage cream.
19. 19. Whisk the egg white until stiff.
20. 20. Gently fold the egg white into the cabbage cream.
21. 21. Preheat the oven to 240 degrees Celsius using top and bottom heat.
22. 22. Rinse the salmon.
23. 23. Pat the salmon dry.
24. 24. Season the salmon with salt and pepper.
25. 25. Sear the salmon fillets briefly on each side in a coated pan with hot oil.
26. 26. Place the salmon on a greased baking sheet.
27. 27. Spread the cabbage-potato cream generously over the salmon.
28. 28. Bake the dish for about 15 minutes in the oven until the crust is golden brown.
29. 29. Cook the pasta in salted water until al dente (firm to the bite).
30. 30. Peel the shallots.
31. 31. Cut the shallots into wedges.
32. 32. Sauté the shallots lightly in one tablespoon of hot butter until golden brown.
33. 33. Deglaze the pan with the wine and port wine.
34. 34. Reduce the liquid to about half.
35. 35. Remove the pan from the heat.
36. 36. Stir in one tablespoon of butter.
37. 37. Season the sauce with salt and pepper.
38. 38. Drain the pasta.
39. 39. Toss the pasta briefly in the remaining hot butter in a pan.
40. 40. Plate the pasta.
41. 41. Place the salmon on the pasta.
42. 42. Add the red wine shallots.
43. 43. Serve the dish drizzled with the sauce.

Nutrition per serving

• kcal: 703
• Protein: 29 g · Fett/Fat: 36 g · Carbs: 62 g