Summary

Ingredients

• 1 kg salmon fillet (s) skinless
• 2 tablespoon soy sauce
• 2 tablespoon honey
• 1 head white cabbage
• 6 stems chervil
• 2 chilli pepper (s), red
• 250 g sour cream
• 2 tablespoon lemon juice
• a bit salt
• some black pepper from the mill
• 25 g butter
• 2 tablespoon peanut oil

Print Recipe Pin Recipe

Instructions

1. Rinse the salmon, pat dry and cut into 12 thin slices. Mix the soy sauce with 1 tablespoon of honey, brush the salmon slices with it and then let it steep for about 10 minutes. Clean, wash and finely slice the white cabbage. Rinse the chervil, shake dry and pluck the leaves off. Clean the chilli peppers, cut lengthways, core, rinse and finely chop.
2. Mix the sour cream with 1 tablespoon honey and lemon juice, season with a little salt and a few turns of black pepper from the mill.
3. Melt the butter in a saucepan and cover with the white cabbage and cook for about 10 minutes, seasoning with a little salt, a few turns of black pepper and the chopped chili peppers.
4. Heat the peanut oil in a pan and fry the salmon slices over a low heat for about 5 minutes.
5. Spread the white cabbage on plates. Sprinkle 3 salmon slices on top with a few turns of black pepper and serve with 1 to 2 dabs of honey-lemon sour cream and garnish with the chervil leaves.
6. Serve with the rest of the honey and lemon sour cream.