Savoy salmon casserole

Name: Savoy salmon casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 TABLESPOONS Vegetable broth; 1 (approx. 1 kg) Savoy cabbage; 500 g Salmon fillet or salmon steak (without skin); 100 g Shiitake mushrooms or pink mushrooms; 40 g butter/margarine; 7-10 Tbsp salt, white pepper; 40 g Flour; 2 TABLESPOONS Tomato paste; 1/4 l Milk

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 TABLESPOONS Vegetable broth
1 (approx. 1 kg) Savoy cabbage
500 g Salmon fillet or salmon steak (without skin)
100 g Shiitake mushrooms or pink mushrooms
40 g butter/margarine
7-10 Tbsp salt, white pepper
40 g Flour
2 TABLESPOONS Tomato paste
1/4 l Milk

Directions

1
Boil 1 l water. Stir in stock. Clean, wash and slice the cabbage. Do not cut out the stalk. Cook in the stock for about 8 minutes
2
Wash, dab and cut the salmon into thick slices (remove skin and bones from the salmon steak). Clean, wash and chop the mushrooms. Fry in 10 g hot fat, season
3
Drain the savoy cabbage, collecting 200 ml of broth. Place the cabbage and salmon in a greased casserole dish. Sprinkle with the mushrooms
4
Heat 30 g fat. Sweat flour and tomato paste in it. Stir in milk and stock. Bring to the boil and simmer for 5 minutes. Season sauce to taste and pour over the casserole. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes. Rice tastes good with it
5
Drink: cool white wine