Salmon Fillet in Savoy Coat

Rating: 3.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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.

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