Cut flat. Pre-cook in 2/3 of the beef broth for 5-6 min. Rinse salmon fillets under cold running water, dry, season with pepper, season lightly with salt and place on each of 2 cabbage leaves. Top each with a slice of Gouda, the size of the fillets, cover with cabbage and pin with wooden skewers.
Melt butter in a frying pan. Pour in savoy cabbage parcels, steam on both sides for 5-6 min until tender, then keep warm. Mix flour into the butter, extinguish with white wine and the remaining beef broth. Bring to a boil and then remove from heat. Mix the egg yolks with the water and stir into the sauce, do not make more, season with pepper.
It goes well with boiled potatoes with parsley.
Related Recipes:
Peasant TerrineCut veal and liver about 1 cm cubes. Mix with cognac (1), nutmeg and cinnamon and infuse for about 15 min...
Smoked Trout Puree with Basil Pesto on Balsamic TomatoesRemove seeds from peppers, cut into small cubes and blanch briefly. Soak gelatine in cold water. Halve or...
Lemon CakeFor the dough, put the sugar, butter, flour, egg and lemon zest in a suitable bowl and make a smooth...
Boeuf StroganoffCut the beef fillets into strips. Finely dice the onion, cut the pickles and mushrooms into slices. Fry the...
Hamburger BunsFor the hamburger buns, mix the flour with the dry ingredients in a bowl. Heat 160 ml of water in a saucepan...
Escalope SavoyardSoak morels in lightly salted water for one hour. Blanch, drain and set aside. Roll cutlets in flour, shake...
Brasato Al VinoFor the recipe Brasato al vino, first peel the onion and slice it with the cleaned carrots. Also peel and...
Truffled Pheasant BreastFor the truffled pheasant breast, use a very sharp knife to cut a thin pocket in the pheasant breast. Salt and...
Preserved Chestnuts in SyrupSlightly carve the chestnuts on their front side and place them next to each other on a baking tray. Roast in...
Stuffed Vine Leaves with ParadeissauceFor stuffed grape leaves, precook the rice for half the indicated cooking time. Rinse the stuffed vine leaves...