Salmon Tip Cabbage Wrap in Mustard Sauce

Cut the salmon into four equal portions (medallions). Parry the brown parts of the salmon and mix with the whipped cream to make a fish farce. Refrigerate the salmon and the fish sauce.

Meanwhile, prepare the cabbage leaves: cut out the panicles, rinse and blanch briefly, place on a dish rack and dry. Spread a little farce on each cabbage leaf, place a salmon fillet on top, season (e.g. with coriander, a little salt), spread again with farce and close to form a roulade.

Then place the wraps in a saucepan with salted water (about 4 cm high) and poach gently for about 6 minutes. Make a fish sauce with the mustard, fish stock, mustard seeds, lemon, white wine and whipped cream. Pour this on the plate and group the salmon wrap cut once diagonally on top. This main course can be served with herbed potatoes and various vegetables (e.g. tomatoes, onion leeks, broccoli, sugar snap peas) as well as a nice Silvaner or possibly Rieslaner.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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