Salmon with tomato-shrimp-crust with potato dumplings and creamed savoy

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 75 g frozen shrimps (cooked)
  • 1 (approx. 1 kg) Savoy cabbage
  • 4 discs Toast (from the previous day)
  • 1 Tomato
  • 75 g + 3 tablespoons soft butter
  • 7-10 Tbsp salt, pepper, nutmeg
  • 4 Salmon fillets (approx. 150 g each)
  • 750 g Potatoes
  • 100 g Whipped cream
  • 1⁄2 Federation Dill
  • 180 ml Milk
  • 2-3 TABLESPOONS Lemon juice
  • baking paper

Directions

  1. 1

    Defrost the shrimp. Clean, wash, quarter and cut the savoy cabbage into strips from the stalk.

  2. 2

    For the crust, crumble the toast roughly. Wash the tomato, quarter, seed and cut into small cubes. Rinse shrimps, dab dry. Mix everything with 75 g butter. Season with salt and pepper.

  3. 3

    Rinse the fish, dab dry and place in a greased, flat casserole dish. Spread the mixture for the crust on it and press it down a little.

  4. 4

    Peel and wash the potatoes and cut into large pieces. Cover the potatoes and cook them in salted water for about 20 minutes.

  5. 5

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Heat 2 tablespoons of butter in a large pot. Sauté the savoy cabbage in it. Season well with salt, pepper and nutmeg. Add 150 ml water and cream, bring to the boil.

  6. 6

    Cover and braise at low heat for about 15 minutes. Bake fish in a hot oven for about 15 minutes.

  7. 7

    Wash the dill, shake dry and chop finely. Drain the potatoes. Add milk, 1 tablespoon butter and dill, mash finely. Season puree with salt and lemon juice. Form cams of the puree with two moistened tablespoons.

  8. 8

    Serve with salmon and creamed savoy.