Salmon in savoy cabbage puff pastry

Name: Salmon in savoy cabbage puff pastry
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small head Savoy cabbage (approx. 1,2 kg); 7-10 Tbsp Salt; 2 Onions; 75 g Bacon cubes; 450 ml Vegetable broth; 100 g Whipped cream; 1 package (270 g) Fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 4 Salmon fillets (approx. 120 g each); 1 TABLESPOON Lemon juice; 1 TEASPOON Oil; 7-10 Tbsp Pepper; 1 Egg yolk (size M); 150 g Wild rice mixture; 1 TEASPOON Butter; 1 TEASPOON Sugar; 1 TEASPOON Flour; 250 ml White wine; 1/2 bunch flat leaf parsley; 7-10 Tbsp grated nutmeg; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small head Savoy cabbage (approx. 1,2 kg)
7-10 Tbsp Salt
2 Onions
75 g Bacon cubes
450 ml Vegetable broth
100 g Whipped cream
1 package (270 g) Fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
4 Salmon fillets (approx. 120 g each)
1 TABLESPOON Lemon juice
1 TEASPOON Oil
7-10 Tbsp Pepper
1 Egg yolk (size M)
150 g Wild rice mixture
1 TEASPOON Butter
1 TEASPOON Sugar
1 TEASPOON Flour
250 ml White wine
1/2 bunch flat leaf parsley
7-10 Tbsp grated nutmeg
baking paper

Directions

1
Clean and wash the savoy cabbage. Cut off 4 leaves. Cut out the leaf vein in a wedge shape. Cook leaves in plenty of boiling salted water for about 5 minutes. Drain and rinse with cold water. Drain thoroughly on kitchen paper.
2
Quarter the remaining savoy cabbage and remove the stalk. Cut the savoy cabbage into fine strips. Peel and finely chop the onions. Put the bacon in a cold pot and let it crisp over medium heat. Add the savoy cabbage strips and about half of the diced onions and steam for about 2 minutes.
3
Deglaze with 300 ml stock and 50 g cream. Simmer for about 20 minutes, stirring occasionally.
4
In the meantime, take the puff pastry out of the fridge. Rinse fish, pat dry and season with salt and lemon juice. Heat the oil in a coated pan. Sauté the fillets in it from both sides for about 1 minute.
5
Remove and season with pepper. Let it cool down a little. Wrap each fillet in a savoy cabbage leaf. Unroll the puff pastry and quarter the pastry sheet. Place a savoy cabbage packet on each piece of dough, wrap dough well.
6
Place it with the seam side down on a baking tray lined with baking paper. Whisk the egg yolk with 1 tbsp. water and brush the packet with it. In a preheated oven (electric cooker: 220 °C/ circulating air: 195 °C/ gas: see
7
manufacturer) Bake for 15-18 minutes.
8
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Melt butter and sugar in a small pot. Fry the rest of the onion cubes until transparent. Add flour, mix, add wine and 150 ml broth.
9
Bring to the boil. Add 50 cream and simmer for about 10 minutes, stirring occasionally. Season to taste with salt and pepper. Foam up with a hand blender.
10
Drain the rice. Wash parsley, shake dry. Chop finely except for a few leaves for garnishing and stir into the rice. Season savoy cabbage with salt, nutmeg and pepper. Arrange on plates with salmon packets and white wine sauce.
11
Garnish with parsley. Add rice.