Savoy Salmon Rolls
easy
60 mins
60 mins
Ingredients
- 1 Savoy cabbage
- 7-10 Tbsp Salt
- 4 TABLESPOONS Schmand
- 1 TEASPOON Wasabi paste (tube)
- 400 g Salmon fillet (without skin)
- 2 TABLESPOONS Oil
- 4 TABLESPOONS Soy sauce
- 100 g Enoki mushrooms (substitute mushrooms)
- 7-10 Tbsp Pepper
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean and wash the savoy cabbage and remove 16 large leaves (use the rest of the cabbage elsewhere). Blanch in plenty of boiling salted water for about 3 minutes, drain. Cut the midribs flat.
- 2
Mix sour cream and wasabi. Spread thinly on the cabbage leaves. Wash the salmon, dab dry and cut into 16 slices. Put 1 slice on each cabbage leaf and season with salt. Cover the side edges of the cabbage and roll up the cabbage.
- 3
Fix it with wooden skewers.
- 4
Heat the oil in a frying pan. Fry the rolls all around. Add 5-6 tablespoons of water and soy sauce. Cover and stew for 10-15 minutes.
- 5
Cut off the root end from the enokis (clean the mushrooms, chop them finely). Season the stock with pepper and possibly salt. Heat the enokis briefly and the mushrooms for about 3 minutes. Serve everything. Rice tastes good with it.
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