Rice-Wirsing-pot with smoked salmon
easy
45 mins
45 mins
Ingredients
- 7-10 Tbsp Salt
- 250 g Natural rice-grain mixture
- 1 (approx. 1 kg) Head Savoy cabbage
- 1 Onion
- 25 g Butter or margarine
- 1/4 l Vegetable broth (instant)
- 1 Garlic clove
- 200 g ripened cream
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp white pepper
- 1/2 bunch flat leaf parsley
- 7-10 Tbsp grated nutmeg
- 8 discs (approx. 250 g) Smoked salmon
- 8 Lemon wedges for
- 7-10 Tbsp Garnish
- 7-10 Tbsp colourful pepper
Directions
- 1
Bring 750 ml water and a little salt to the boil. Add the rice mixture, bring to the boil briefly and allow to swell over a low to medium heat for about 35 minutes. The water must be completely absorbed.
- 2
In the meantime, clean, wash and quarter the savoy cabbage and cut out the stalk. Peel and finely chop the onion. Heat the fat in a saucepan. Fry the onion in it until transparent. Add the savoy cabbage, braise briefly and deglaze with stock.
- 3
Cover and stew for 10-15 minutes. Peel the garlic and press it into the sour cream using a garlic press. Add lemon zest, some salt and pepper and mix. Wash parsley, dab dry and chop finely, except for a little for garnishing.
- 4
Season the savoy cabbage with salt, pepper and nutmeg. Fold in the rice mixture and divide into 4 plates. Arrange salmon on top. Sprinkle with parsley and lemon wedges and garnish. Add sour cream sauce, sprinkled with coloured pepper to taste.
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