Salmon with tomato-shrimp crust with potato dumplings and creamed savoy cabbage

Name: Salmon with tomato-shrimp crust with potato dumplings and creamed savoy cabbage
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 75 g frozen, pre-cooked shrimps; 1 (approx. 1 kg) Savoy cabbage; 750 g Potatoes (mainly waxy); 7-10 Tbsp Salt; 2 TABLESPOONS + 100 g butter; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 200 g Whipped cream; 150 ml Vegetable broth; 4 discs (approx. 100 g) Toast; 1 Tomato; 4 Lachsfilets (ca. 125 g); 1 collar Dill; 150 ml Milk; 7-10 Tbsp Juice of 1 lemon; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

Main dish,Autumn,very easy,Fish,Seafood,Vegetables,Potatoes

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

75 g frozen, pre-cooked shrimps
1 (approx. 1 kg) Savoy cabbage
750 g Potatoes (mainly waxy)
7-10 Tbsp Salt
2 TABLESPOONS + 100 g butter
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
200 g Whipped cream
150 ml Vegetable broth
4 discs (approx. 100 g) Toast
1 Tomato
4 Lachsfilets (ca. 125 g)
1 collar Dill
150 ml Milk
7-10 Tbsp Juice of 1 lemon
baking paper

Directions

1
Defrost the shrimp. Remove butter from the fridge. Clean, wash and quarter the savoy cabbage and cut out the stalk. Cut the savoy cabbage into strips. Peel and wash the potatoes and cut them roughly into pieces.
2
Cover the potatoes and cook in boiling salted water for about 20 minutes.
3
Heat 2 tablespoons of butter in a saucepan. Sauté the savoy cabbage in it while turning, season with salt, pepper and nutmeg. Add cream and stock and bring everything to the boil while stirring. Braise the savoy cabbage at low heat for 15-20 minutes.
4
Crumble the toast roughly by hand. Wash and quarter the tomato and remove the seeds. Cut quarter into small cubes. Wash shrimps, pat dry, mix with 75 g room-warm butter, tomatoes and bread, season with salt and pepper.
5
Wash the fish, dab dry and place on a baking tray lined with baking paper. Spread the shrimp mixture on top. Cook in a preheated oven (electric cooker: 100 °C/ convection oven: 85 °C/ gas: see manufacturer) for approx. 10 minutes.
6
Then set the oven to grill level and continue cooking for about 5 minutes.
7
Meanwhile wash the dill, dab dry and pluck the flag. Chop finely except for a little bit for garnishing. Warm the milk. Drain potatoes. Add 25 g butter, warm milk, dill, lemon juice and some nutmeg and mash.
8
Season the puree with salt. Form gnocchi from the puree with two tablespoons. Arrange on plates with salmon and creamed savoy cabbage, garnish with dill. Add the rest of the savoy cabbage.