Salmon with herb crust and pointed cabbage vegetables

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   ##Toast## cut roughly into pieces. Wash herbs, shake dry and, except for 3 stems of chervil for garnishing, pluck leaves from the stems. Wash chives and shake dry.

2. 2

   Finely mix bread crumbs and herbs in the universal chopper. Knead 50 g butter and herb crumbs and season with salt and pepper. ##Clean, wash and cut into strips.

3. 3

   Peel and finely chop the onion. Heat 1 tbsp. butter in a pot and sauté the diced onion. Add pointed cabbage, braise while turning, season with salt, a little pepper and nutmeg. Add 150 ml water, bring to the boil, cover and simmer over medium heat for 10-15 minutes (add a little water if necessary if there is no more water).

4. 4

   ##Fish## wash, dab dry and cut into 4 pieces. Season fish with salt and pepper. Heat oil in a pan. Fry the salmon in it all around short and hot. Take it out and spread the crust on it.

5. 5

   Place the fish on a greased baking tray and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 4-5 minutes. Arrange fish on pointed cabbage and garnish with chervil.

6. 6

   Mashed potatoes taste good with it.

Nutrition Facts

KCAL
560 kcal

CARBS
18 g

FATS
38 g

PROTEINS
37 g