Savoy salmon packet with lemon sauce

Ingredients

Directions

1. 1

   Clean the savoy cabbage, remove 8 large leaves, wash. Use the remaining savoy cabbage for other purposes. Cook the leaves in boiling salted water for 3-4 minutes until soft. Remove and put in iced water.

2. 2

   Wash the fish, dab dry and cut into 8 pieces. Drain the savoy cabbage leaves, dab dry well, cut the thick middle rib flat. Spread the leaves with horseradish. Place one piece of fish on each.

3. 3

   Season with salt and pepper. Take the sides of the cabbage leaves together over the fish, form them into small bags and tie them together with kitchen twine. Heat the oil in a large pan. Fry the salmon parcels for 3-4 minutes.

4. 4

   Pour in broth and wine, add butter, bring to the boil, cover and simmer at low heat for about 10 minutes. Prepare rice in boiling salted water according to package instructions. Wash lemon hot, rub dry and grate peel.

5. 5

   Halve the lemon, squeeze 1 half, cut the other half into slices. Wash dill, dab dry, pluck flags from stalks and chop. Remove the parcels and keep warm. Pour cream into the stew stock.

6. 6

   Stir in lemon zest, dill and lemon juice. Bring to the boil and thicken with sauce thickener. Season to taste with salt, pepper and sugar. Arrange parcel, rice, lemon wedges and sauce on plates.