Summary

Ingredients

• 8 leaves savoy cabbage
• 300 g salmon fillet (s)
• 300 g fish fillet (s) (pikeperch or saithe)
• some lemon juice
• 1 tablespoon dill
• 3 pinch (s) salt
• 2 shallot (s)
• 20 g butter
• 125 ml white wine
• 200 g crème fraîche
• 1 some pepper
• 2 tablespoon capers

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Instructions

1. Clean, wash and blanch the savoy cabbage leaves and cut the thick ribs flat. Rinse the fish, pat dry, drizzle with the lemon juice.
2. Chop the salmon with a sharp knife and chop it a little, then spread it on the savoy cabbage leaves, sprinkle with the dill. Divide the other fish fillets into 8 pieces and place on top, lightly salt. Roll up the savoy cabbage and pin or roll it around with kitchen twine.
3. Finely chop the shallots and sauté in the butter, deglaze with wine. Put this stock in a baking dish, place the savoy cabbage rolls on it and cook in the preheated oven at approx. 200 degrees for 20-25 minutes. Take out the rolls, keep warm and stir the crème fraîche into the onion stock and let it reduce a little. Then season with salt and pepper, stir in the capers and serve.
4. Carrot-broccoli-vegetables and tagliatelle go well with it.