Salmon on chili white cabbage with honey-lemon sour cream

Ingredients for 4 servings:

• 1 kg salmon fillet(s) without skin
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 head of white cabbage
• 6 stalks of chervil
• 2 red chili peppers
• 250 g sour cream
• 2 tbsp lemon juice
• some salt
• some black pepper, freshly ground
• 25 g butter
• 2 tbsp peanut oil

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Rinse the salmon, pat dry, and cut into 12 thin slices. Mix the soy sauce with 1 tablespoon of honey, brush the salmon slices with it, and then let it sit for about 10 minutes. Trim, wash, and finely shred the white cabbage. Rinse the chervil, shake dry, and pick off the leaves. Trim the chili peppers, cut them lengthwise, remove the seeds, rinse, and finely chop. Mix the sour cream with 1 tablespoon of honey and the lemon juice, and season with a little salt and a few turns of freshly ground black pepper. Melt the butter in a saucepan, cover, and sauté the shredded white cabbage for about 10 minutes, seasoning with a little salt, a few turns of black pepper, and the chopped chili peppers. Heat the peanut oil in a pan and fry the salmon slices over low heat for about 5 minutes, turning occasionally. Arrange the white cabbage on plates. Place three salmon slices on each, sprinkled with a few turns of black pepper, and top with one or two dollops of honey-lemon sour cream. Garnish with the chervil leaves. Serve with the remaining honey-lemon sour cream.