🍽️ Saffron Savoy Cabbage with Creamy Salmon Dumplings

Name: Saffron Savoy Cabbage with Creamy Salmon Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Savoy cabbage; 1 shallot; 1 tsp butter; 100 ml hot chicken broth; 1 sachet saffron (powder or threads); salt; pepper (from the mill); 0.5 tsp sugar; 1 pinch dried thyme; 200 g salmon fillet; 2 tbsp lemon juice; 0.5 tsp grated lemon zest; 1 egg; 50 g mascarpone; nutmeg; 50 ml dry white wine; thyme (for garnish)

227 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

400 g Savoy cabbage
1 shallot
1 tsp butter
100 ml hot chicken broth
1 sachet saffron (powder or threads)
salt
pepper (from the mill)
0.5 tsp sugar
1 pinch dried thyme
200 g salmon fillet
2 tbsp lemon juice
0.5 tsp grated lemon zest
1 egg
50 g mascarpone
nutmeg
50 ml dry white wine
thyme (for garnish)

Instructions

1. Thoroughly wash the savoy cabbage and remove the hard core. Cut the vegetable into very fine strips.
2. Peel the shallot and slice it into thin pieces.
3. Melt the butter in a large pot over medium heat.
4. Sauté the shallot slices in the butter until translucent, but not brown.
5. Add the cut cabbage strips to the pot and stir.
6. Dissolve the saffron threads in the hot chicken broth.
7. Pour the saffron-colored broth over the cabbage.
8. Season the dish with salt and black pepper to taste.
9. Stir in the sugar and the fresh thyme leaves.
10. Let the cabbage simmer covered on low heat for about 15 minutes.
11. Separate the egg: Carefully remove the yolk and keep the egg white.
12. Cut the salmon fillet into small cubes.
13. Season the salmon with a pinch of salt, the juice of half a lemon, and the grated zest of the lemon.
14. Puree the diced salmon mixture together with the egg white in a blender until smooth.
15. Stir the mascarpone cheese and the previously separated egg yolk into the salmon mixture.
16. Bring a pot of salted water to a boil.
17. Taste the salmon mixture again and adjust with salt, pepper, and a pinch of ground nutmeg.
18. Take two spoons and form 12 small dumplings from the mixture.
19. Add the dumplings to the gently simmering salted water.
20. Cook the dumplings for about 6 minutes until done.
21. Pour the white wine over the nearly finished cabbage.
22. Let the wine boil briefly and taste the cabbage again.
23. Lift the finished salmon dumplings out of the water with a slotted spoon.
24. Let the dumplings drain briefly.
25. Arrange the dumplings on top of the saffron cabbage.
26. Garnish the dish with fresh thyme sprigs.

Nutrition per serving

kcal: 227
Protein: 16 g · Fett/Fat: 15 g · Carbs: 5 g