Cut savoy cabbage leaves without stalks into narrow strips, blanch in boiling hot water with a tiny bit of salt. Dice bacon and onions, fry in a frying pan until translucent, briefly stir the balanced cabbage with salt, pepper and nutmeg.
Brown the salmon fillet on both sides and cook on low heat for 3-4 minutes on both sides under a lid.
For the sauce, heat the fish stock, add whipping cream, thicken with 2 tsp. cornflour, add crème fraîche, season with salt and pepper and finally stir in the chopped chives.
Put the savoy cabbage strips on the plates, arrange the salmon on top and pour the sauce on the dish. This is served with potatoes, which are tossed in the frying pan in which the salmon was prepared.
* From chef Axel Schmidt, restaurant “Zum Neuling” in Bochum.
Our tip: Use a wonderfully spicy bacon for a delicious touch!