Salmon Savoy Rolls

Name: Salmon Savoy Rolls
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 piece(s) Salmon fillet (without skin; approx. 550 g); 7-10 Tbsp Salt; 3 TABLESPOONS Lemon juice; 1 (approx. 1 kg) Savoy cabbage; 1 collar Dill; 90 g grated horseradish (from the jar); 1 Onion; 2 TABLESPOONS Oil; 300 ml Vegetable broth (instant); 200 g Whipped cream; 250 g thin ribbon noodles; e.g. tagliatelle; 3 TABLESPOONS sauce thickener; 1/2 TEASPOON crushed red peppercorns; 7-10 Tbsp Lemon slices; 12 wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 piece(s) Salmon fillet (without skin; approx. 550 g)
7-10 Tbsp Salt
3 TABLESPOONS Lemon juice
1 (approx. 1 kg) Savoy cabbage
1 collar Dill
90 g grated horseradish (from the jar)
1 Onion
2 TABLESPOONS Oil
300 ml Vegetable broth (instant)
200 g Whipped cream
250 g thin ribbon noodles; e.g. tagliatelle
3 TABLESPOONS sauce thickener
1/2 TEASPOON crushed red peppercorns
7-10 Tbsp Lemon slices
12 wooden skewers

Directions

1
Wash the salmon, dab dry and pluck out remaining bones with tweezers. Halve salmon fillet lengthwise and cut into 12 pieces. Season fish with salt, sprinkle with lemon juice and keep cool. Clean the savoy cabbage and cut out the stalk in a wedge shape. Put cabbage in a large pot with plenty of boiling salted water and cook for about 10 minutes. Remove the cabbage, drain and remove the 12 outer leaves. Use the rest of the cabbage for other purposes.
2
Put the cabbage leaves into the boiling salted water again and blanch for about 5 minutes. Place on a sieve, rinse with cold water and drain. Cut the middle ribs of the leaves flat. Put the leaves on a kitchen towel. Wash the dill, dab dry and cut finely, except for a little bit for garnishing. Mix 75 g horseradish and half of the dill. Spread the mixture thinly in the middle of the cabbage leaves. Place 1 piece of salmon on top, fold sides and roll up. Fix with wooden skewers. Peel onion and chop finely. Heat the oil in a large pan and fry the rolls lightly while turning. Season with salt. Put the onion into the pan, sauté briefly and deglaze with stock and cream. Cover and simmer for 8-10 minutes.
3
Fix with wooden skewers. Peel onion and chop finely. Heat the oil in a large pan and fry the rolls lightly while turning. Season with salt. Put the onion into the pan, sauté briefly and deglaze with stock and cream. Cover and simmer for 8-10 minutes. Meanwhile cook the noodles in plenty of boiling salted water for 5-6 minutes. Remove the savoy-cabbage rolls and keep warm. Stir the sauce thickener into the stock, bring to the boil again briefly and season to taste with the remaining horseradish and a little salt. Stir in dill, except for 1 teaspoon. Put the pasta on a sieve and let it drain. Arrange noodles and savoy-cabbage rolls on a plate and pour the sauce over them. Sprinkle with remaining dill and red pepper. Serve garnished with lemon slices and dill
4
Remove the savoy-cabbage rolls and keep warm. Stir the sauce thickener into the stock, bring to the boil again briefly and season to taste with the remaining horseradish and a little salt. Stir in dill, except for 1 teaspoon. Put the pasta on a sieve and let it drain. Arrange noodles and savoy-cabbage rolls on a plate and pour the sauce over them. Sprinkle with remaining dill and red pepper. Serve garnished with lemon slices and dill