Savoy salmon rolls in shrimp sauce

Name: Savoy salmon rolls in shrimp sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g frozen shrimps (cooked and peeled); 1 Head Savoy cabbage; 7-10 Tbsp Salt; 500 g Salmon fillet, without skin; 1 collar Dill; 7-10 Tbsp white pepper; 1 small onion; 2 TABLESPOONS Oil; 250 ml dry white wine; 1 TEASPOON Instant vegetable stock; 150 g Whipped cream; 1/2 cube (25 g) Crab Soup Paste; 7-10 Tbsp wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g frozen shrimps (cooked and peeled)
1 Head Savoy cabbage
7-10 Tbsp Salt
500 g Salmon fillet, without skin
1 collar Dill
7-10 Tbsp white pepper
1 small onion
2 TABLESPOONS Oil
250 ml dry white wine
1 TEASPOON Instant vegetable stock
150 g Whipped cream
1/2 cube (25 g) Crab Soup Paste
7-10 Tbsp wooden skewers

Directions

1
Defrost shrimps according to package instructions. Remove 8 outer leaves from the savoy cabbage, wash. Use the remaining savoy cabbage for other purposes. Cook the leaves in boiling salted water in portions for about 5 minutes.
2
Take out and put in ice water. Wash the fish, dab dry and cut into 8 pieces. Wash dill, pat dry, put something aside for garnishing. Pluck the rest of the dill from the stems. Drain savoy cabbage leaves, dab dry well, cut away the thick middle rib.
3
Put a piece of fish on each. Season with salt and pepper and sprinkle with dill. Wrap the sides of the cabbage leaves and roll up into rolls. Stick them firmly with wooden skewers. Peel and finely dice the onion.
4
Heat the oil in a large frying pan. Fry the rolls for about 1 minute on each side. Add the onion and fry briefly. Add wine and 350 ml water, bring to the boil, stir in broth. Cover and simmer at low heat for about 10 minutes.
5
Remove the rolls and keep them warm. Pour cream into the stew stock. Stir in soup paste, bring to the boil. Dab shrimps dry and cook in the sauce for 1-2 minutes. Season to taste with salt and pepper. Serve the rolls with the sauce.
6
Garnish with dill aside. Serve with butter rice.