Savoy salmon casserole

Name: Savoy salmon casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Savoy cabbage; 1 l Vegetable broth (instant); 600 g Salmon fillet (without skin); 125 g Shiitake mushrooms; 15 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Oranges; 2 cubes (50 g each) Hamburg crab soup paste; 3 TABLESPOONS Whipped cream

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Savoy cabbage
1 l Vegetable broth (instant)
600 g Salmon fillet (without skin)
125 g Shiitake mushrooms
15 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Oranges
2 cubes (50 g each) Hamburg crab soup paste
3 TABLESPOONS Whipped cream

Directions

1
Clean the savoy cabbage, cut in half, but do not cut out the stalk. Wash the savoy cabbage and cut into thin slices. Bring the stock to the boil, add the savoy cabbage and cook covered for 15 minutes. In the meantime, wash the salmon fillet, dab dry and pull out the bones.
2
Cut salmon fillet diagonally into 1 1/2 centimetre thick slices. Clean shiitake, rub with kitchen paper, remove stalks. Halve mushrooms if necessary. Heat fat in a pan, fry mushrooms and season with salt and pepper.
3
Squeeze oranges and measure 1/4 litre of juice. Lift the savoy cabbage out of the stock, drain and let it cool down a little. Layer the savoy cabbage and salmon in flakes in a greased casserole dish. Sprinkle with shiitake.
4
Put 200 millilitres of broth and orange juice in a saucepan. Stir in crab soup paste and bring to the boil. Add cream and season to taste with salt and pepper. Pour over the savoy cabbage casserole. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 30 minutes.
5
It goes well with rice.