Stuffed salmon with duchess potatoes
easy
75 mins
75 mins
Ingredients
- 750 g Salmon fillet (without skin)
- 3 TABLESPOONS Lemon juice
- 200 g Plaice fillet
- 1 Protein
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 collar Dill
- 1 (approx. 600 g) Head pointed cabbage
- 20 g Butter or margarine
- 1 glass (400 ml) Fish stock
- 100 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp Oil
- 7-10 Tbsp Grease
Directions
- 1
Wash the salmon, pat dry and sprinkle with 2 tablespoons of lemon juice. Wash the plaice fillet, dab dry and cut into pieces. Finely chop the fish in a universal chopper or with a knife.
- 2
Pour 1 tablespoon of lemon juice over the fish. Add egg white and mix. Season with salt and pepper. Dab the dill dry (put something aside for garnishing) and chop finely. Stir the dill into the fish farce.
- 3
Cut a pocket in the salmon. Fill the salmon with fish farce. Season fish with salt and pepper. Put the salmon in a greased casserole dish, brush with oil. Bake in the preheated oven (electric cooker 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
- 4
Clean, wash and cut the cabbage into large pieces. Heat the fat in a pot. Steam cabbage for about 2 minutes, add 75 ml water and cook for 5 minutes. Season with salt and pepper. Bring fish stock and cream to the boil.
- 5
Stir in the sauce thickener, bring to the boil again. Season to taste with lemon zest, salt and pepper. Arrange salmon, cabbage and sauce on plates. Duchess potatoes taste good with it.
Nutrition Facts
590 kcal
5 g
39 g
52 g
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