Savoy cabbage roulades with salmon filling (diabetics)

Name: Savoy cabbage roulades with salmon filling (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 400 g polished savoy cabbage; 7-10 Tbsp Sea salt; 300 g Salmon fillet; 1/2 Protein (size M); 1 TEASPOON dried tarragon; 7-10 Tbsp white pepper; 2 (75 g each) Plaice fillets; 60 g Wild rice mixture; 2 TABLESPOONS Safflower oil; 7-10 Tbsp freshly grated nutmeg; 75 ml Milk; 50 g Schmand; 1 g vegetable binder; 1/2 bunch Chives; 1 TABLESPOON coarsely crushed pink berries; 7-10 Tbsp little wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

400 g polished savoy cabbage
7-10 Tbsp Sea salt
300 g Salmon fillet
1/2 Protein (size M)
1 TEASPOON dried tarragon
7-10 Tbsp white pepper
2 (75 g each) Plaice fillets
60 g Wild rice mixture
2 TABLESPOONS Safflower oil
7-10 Tbsp freshly grated nutmeg
75 ml Milk
50 g Schmand
1 g vegetable binder
1/2 bunch Chives
1 TABLESPOON coarsely crushed pink berries
7-10 Tbsp little wooden skewers

Directions

1
Cut the savoy cabbage into individual leaves, wash and blanch in boiling salted water for about 5 minutes. Quench with cold water. Cut the ribs of 2 leaves flat. Remove the stalk from the remaining leaves, cut the savoy cabbage into pieces of about 3 cm and set aside.
2
Wash the salmon fillet, dab dry and puree with egg white in a mixer. Season with salt, tarragon and pepper. Chill for about 15 minutes. Dab savoy cabbage leaves dry and spread with the salmon farce. Put 1 plaice fillet each on top and season with salt and pepper. Roll up tightly and fix with small wooden skewers. Cook the rice mixture for about 15 minutes in boiling salted water
3
Heat the oil in a large pan and fry the chopped savoy cabbage. Add a little water and season with salt, pepper and nutmeg. Place the roulades on the savoy cabbage and steam for about 15 minutes with the lid closed. Heat milk and sour cream, thicken slightly and bring to the boil. Cut chives into small rolls and add to the sauce. Cut the roulades into slices and serve with savoy cabbage and rice. Garnish with pink berries. Add the sauce