Cabbage and Salmon Roulade in White Wine and Crab Tails Sauce

Blanch the savoy cabbage leaves in enough salted water, rinse, remove the stalk and rub dry well.

Cut the belly flaps and narrow ends of the salmon fillet into small pieces. Cut them into cubes and freeze them briefly (there should be about 120 g). Blend the frozen salmon pieces in a food processor with salt and the whipped cream until smooth. Season with chili from a spice grinder. Cut the remaining fillet into 4 pieces.

Brush the resulting farce evenly on the savoy cabbage leaves, place the basil leaves on top. Season the salmon pieces with salt and pepper, place them on top and roll everything up tightly.

Place the roulades in a dish brushed with olive oil, drizzle with olive oil with lemon and sprinkle with the halved pitted black olives. Pour on the white wine, season with salt and pepper and top with the cold pieces of butter. Cook in the heated oven at 120 degrees for about 25 minutes.

White wine crab tail sauce: Sauté the shallot cubes in the olive oil. Add the garlic, fill up with white wine and fish stock, boil a little. Season with salt and pepper, add the whipped cream and reduce until it has a creamy consistency. Add the cold butter cubes and remove the sauce from the stove. Then beat the sauce with a hand mixer until creamy. Add the small crab tails and the chives to the sauce form.

Serve the white wine and crayfish tail sauce on a plate.

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