Salmon with Potato Crust on Champagne Cabbage

Rating: 3.50 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Champagne herb:


For the creamed cabbage, cut the onions into strips. Remove peel from apple, quarter, core and cut into slices. Sauté onion strips in butter, add sauerkraut and apple slices and sauté. Extinguish with fish stock, pour in juniper berries and bay leaf, bring to the boil and simmer over low heat for 50-60 minutes, stirring occasionally.

Halfway through cooking, add 400 ml of champagne and honey. Transfer finished sauerkraut to a colander and remove spices. Boil the gravy with 100 ml of whipping cream and flour butter for 10 min on low heat.

Whip the rest of the whipped cream and let it cool down.

4. rinse the cooled salmon and rub dry. Salt, season with pepper and coat one side with mustard. Remove peel from potatoes, grate coarsely and squeeze dry. Salt, spread thinly evenly on the mustard-coated side of the salmon and press smooth.

5. roast the fish pieces on the potato side for 6-8 min. over medium heat until golden brown and crisp. Turn over and finish roasting for 2 min. Blend sauce with remaining champagne. Add sauerkraut and grapes, heat through and fold in whipped cream. Arrange on plates with the salmon.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

Related Recipes: