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🍽️ Salmon and Savoy Cabbage Rolls with Chanterelles

485 kcal · 30 min · 4 servings

Ingredients

• 4 wild salmon fillets (each 80 g without skin)
• 4 sheets rice paper (round; approx. 20 cm diameter)
• 2 tbsp fish paste
• 4 nice savoy cabbage leaves
• salt
• pepper
• 2 tbsp fish paste
• 2 tbsp olive oil
• 500 g savoy cabbage
• 80 g onions
• 50 g butter
• 250 ml whipping cream
• salt
• pepper
• nutmeg
• 150 g chanterelles
• 20 g butter
• salt
• pepper

Instructions

1. 1. Place the rice paper sheets between damp kitchen towels to make them soft and pliable.
2. 2. Boil the savoy cabbage leaves in salted water until tender-crisp and immediately shock them in ice water.
3. 3. Pat the savoy cabbage leaves dry and cut out the hard central rib.
4. 4. Season the salmon fillets to taste.
5. 5. Spread a thin layer of the fish mixture onto a savoy cabbage leaf.
6. 6. Place a salmon fillet on top of the spread leaf.
7. 7. Fold the savoy cabbage leaf around the salmon like a package.
8. 8. Spread a thin layer of the fish mixture onto a rice paper sheet.
9. 9. Wrap the savoy cabbage and salmon parcel in the rice paper sheet.
10. 10. Fry the rolls in a hot pan on both sides until browned.
11. 11. Place the pan in the oven and bake the rolls at 150 degrees Celsius for about 6 minutes.
12. 12. Halve the savoy cabbage head and cut out the core.
13. 13. Blanch the savoy cabbage leaves in boiling salted water.
14. 14. Lift the leaves out with a slotted spoon and let them drain slightly.
15. 15. Cut out the hard ribs from the savoy cabbage leaves.
16. 16. Cut the savoy cabbage leaves into squares.
17. 17. Peel the onion and dice it finely.
18. 18. Melt the butter in a large pot.
19. 19. Sweat the onion cubes in the butter until translucent.
20. 20. Add the savoy cabbage pasta pieces and fry them for 2 to 3 minutes while stirring.
21. 21. Pour in the cream and season the mixture.
22. 22. Let the dish simmer slowly over low heat with the lid off for 10 to 15 minutes.
23. 23. Add some vegetable stock if the sauce becomes too thick.
24. 24. Clean the chanterelle mushrooms carefully.
25. 25. Keep large chanterelles whole and halve smaller ones.
26. 26. Melt butter in a pan.
27. 27. Fry the chanterelles briefly in the butter.
28. 28. Salt and pepper the chanterelles.
29. 29. Warm the plates.
30. 30. Plate the salmon roll, the creamed savoy cabbage, and the chanterelles.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 485
• Protein: 29 g · Fett/Fat: 32 g · Carbs: 12 g