Summary

Ingredients

• 4 salmon fillet (s), each 200 g
• 1 lemon (s), juice it
• 1 kg savoy cabbage
• 4 shallot (s)
• 40 g butter
• 1 pinch (s) coriander powder
• 375 ml broth
• 1 bunch tarragon
• 125 ml white wine
• 200 g whipped cream
• 3 tablespoon sauce thickener
• salt and pepper

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Instructions

1. Rinse the salmon fillets, pat dry and drizzle with lemon juice.
2. Clean and wash the savoy cabbage and cut into strips. Peel and chop the shallots, put half of them in a large saucepan and sauté in 20 g butter, then add the savoy cabbage and sauté briefly. Season with salt and coriander. Pour 125 ml of stock, cook for about 15 minutes.
3. Dab the salmon and season with salt. Rinse the tarragon, shake dry and place 1 sprig on each of the fillets. Place the salmon on the savoy cabbage and cook for approx. 8 minutes.
4. Sauté the remaining shallots in a saucepan in 20 g butter. Add 250 ml stock and wine, reduce a little. Pour on the cream, stir in the sauce thickener. Finely chop the remaining tarragon, add salt and pepper.
5. Serve the salmon on the bed of savoy cabbage and pour the sauce over it, served with boiled potatoes or tagliatelle.