Salmon with rösti topping on pointed cabbage

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for 15-20 minutes. Do not overcook potatoes. Potatoes, drain under cold water and remove the skin. Let potatoes cool down. Wash salmon fillet, dab dry and cut into 4 pieces.

2. 2

   Season salmon with salt and pepper. Put the fsch in a greased, ovenproof dish. Mix egg yolk and cream. Roughly grate potatoes, season with salt and pepper and mix with the egg yolk cream. Spread the grated potatoes on the salmon and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. In the meantime clean, wash and cut the pointed cabbage into strips. Peel and finely chop the onion. Heat the fat in a pot and fry the onion. Add pointed cabbage and braise while stirring. Season with salt, pepper and nutmeg.

3. 3

   In the meantime clean, wash and cut the pointed cabbage into strips. Peel and finely chop the onion. Heat the fat in a pot and fry the onion. Add pointed cabbage and braise while stirring. Season with salt, pepper and nutmeg. Cover and steam over medium heat for about 5 minutes. Serve everything

4. 4

   waiting time approx.1 hour

Nutrition Facts

KCAL
490 kcal

CARBS
17 g

FATS
31 g

PROTEINS
37 g