Savoy salmon roulade

Name: Savoy salmon roulade
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small head savoy cabbage (approx. 800 g); 7-10 Tbsp Salt; 500 g Potatoes; 2 TABLESPOONS grainy mustard; 2 TABLESPOONS + 200 g Crème fraîche; 1-2 TABLESPOONS Breadcrumbs; 500 g Salmon fillet; 2 TABLESPOONS Lemon juice; 2 Onions; 1 TABLESPOON Oil; 125 ml dry white wine; 7-10 Tbsp white pepper; 2 Tomatoes; 7-10 Tbsp Cress

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small head savoy cabbage (approx. 800 g)
7-10 Tbsp Salt
500 g Potatoes
2 TABLESPOONS grainy mustard
2 TABLESPOONS + 200 g Crème fraîche
1-2 TABLESPOONS Breadcrumbs
500 g Salmon fillet
2 TABLESPOONS Lemon juice
2 Onions
1 TABLESPOON Oil
125 ml dry white wine
7-10 Tbsp white pepper
2 Tomatoes
7-10 Tbsp Cress

Directions

1
Cleaning the savoy cabbage. Loosen 8 large leaves and remove the stalk. Finely chop the remaining savoy cabbage. Blanch the leaves and chopped savoy cabbage one after the other in bubbling salt water for about 4 minutes, rinse in cold water and drain on a sieve. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Mix mustard, 2 tablespoons crème fraîche and breadcrumbs.
2
Rinse salmon, dab dry and cut into slices of about 1 cm thickness. Spread a clean tea towel on the work surface. Spread the savoy cabbage leaves in flakes. Spread a thin layer of mustard paste over it. Place salmon slices on top, sprinkle with lemon juice and season with salt. Spread the chopped savoy cabbage on top. Form everything into a roll, wrap it in the tea towel, tie the two ends together. Leave to stand in a pot covered with salted water at medium heat for about 10 minutes. Peel and chop the onions. Heat the oil in a pot. Sauté onions in it, deglaze with white wine, stir in 200 g crème fraîche and bring to the boil. Season to taste with salt and pepper.
3
Leave to stand in a pot covered with salted water at medium heat for about 10 minutes. Peel and chop the onions. Heat the oil in a pot. Sauté onions in it, deglaze with white wine, stir in 200 g crème fraîche and bring to the boil. Season to taste with salt and pepper. Clean the tomatoes, carve them crosswise and put them into boiling water. Quench with cold water. Peel skin. Cut tomatoes into quarters, remove seeds and dice. Cut the savoy cabbage roll into slices. Arrange on plates with potatoes and sauce. Sprinkle with diced tomatoes and cress
4
Quench with cold water. Peel skin. Cut tomatoes into quarters, remove seeds and dice. Cut the savoy cabbage roll into slices. Arrange on plates with potatoes and sauce. Sprinkle with diced tomatoes and cress