Defrost the shrimp. Clean, wash, quarter and cut the savoy cabbage into strips from the stalk.
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.
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.
Peel and wash the potatoes and cut into large pieces. Cover the potatoes and cook them in salted water for about 20 minutes.
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.
Cover and braise at low heat for about 15 minutes. Bake fish in a hot oven for about 15 minutes.
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.
Serve with salmon and creamed savoy.