Salmon with tomato-shrimp-crust with potato dumplings and creamed savoy
easy
60 mins
60 mins
Ingredients
- 75 g frozen shrimps (cooked)
- 1 (approx. 1 kg) Savoy cabbage
- 4 discs Toast (from the previous day)
- 1 Tomato
- 75 g + 3 tablespoons soft butter
- 7-10 Tbsp salt, pepper, nutmeg
- 4 Salmon fillets (approx. 150 g each)
- 750 g Potatoes
- 100 g Whipped cream
- 1⁄2 Federation Dill
- 180 ml Milk
- 2-3 TABLESPOONS Lemon juice
- baking paper
Directions
- 1
Defrost the shrimp. Clean, wash, quarter and cut the savoy cabbage into strips from the stalk.
- 2
For the crust, crumble the toast roughly. Wash the tomato, quarter, seed and cut into small cubes. Rinse shrimps, dab dry. Mix everything with 75 g butter. Season with salt and pepper.
- 3
Rinse the fish, dab dry and place in a greased, flat casserole dish. Spread the mixture for the crust on it and press it down a little.
- 4
Peel and wash the potatoes and cut into large pieces. Cover the potatoes and cook them in salted water for about 20 minutes.
- 5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Heat 2 tablespoons of butter in a large pot. Sauté the savoy cabbage in it. Season well with salt, pepper and nutmeg. Add 150 ml water and cream, bring to the boil.
- 6
Cover and braise at low heat for about 15 minutes. Bake fish in a hot oven for about 15 minutes.
- 7
Wash the dill, shake dry and chop finely. Drain the potatoes. Add milk, 1 tablespoon butter and dill, mash finely. Season puree with salt and lemon juice. Form cams of the puree with two moistened tablespoons.
- 8
Serve with salmon and creamed savoy.
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