Lamb Salmon on Pointed Cabbage
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 lamb salmon, approx. 180 g each
- 2 sprigs rosemary
- 2 clove (s) garlic, pressed on
- 1 tablespoon clarified butter
- 1 pointed cabbage
- 250 ml poultry stock
- 40 g butter, ice cold
- 50 ml port wine, white
- 50 ml cream
- salt and pepper
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Heat clarified butter in a pan and flavor with rosemary and garlic. Pepper and salt the lamb salmon and fry vigorously all around for about 90 - 120 seconds. Then place the pan in the oven preheated to 70 ° for 15 minutes. Then turn off the oven and let the meat rest for another 10 minutes.
- Bring the poultry stock to the boil in a 28 mm pan, stir in the ice-cold butter and let it simmer for 2-3 minutes. Cut the pointed cabbage crosswise into 4 3 cm thick slices, place them side by side in the pan and simmer for about 10 - 12 minutes over low heat with an open pan. The cabbage should still retain its bite. Then pour the remaining liquid from the pan into a saucepan and season the cabbage slices with pepper, salt and a little nutmeg. Put the lid on the pan and keep the cabbage slices warm.
- Bring the stewed stock to the boil in the casserole, add the port wine and cream, reduce a little and season with salt and pepper. Mix up the sauce with a hand blender before serving.
- Put the cabbage slices in the middle of the plate and place the lamb salmon on top. Pour the sauce around the cabbage slices. You can serve boiled potatoes with it.
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