Salmon fillet with savoy cabbage and lemon sauce

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 50 g butter
• ¼ liter vegetable broth
• Salt
• pepper
• 2 lemons, juice and zest, untreated
• 200 g cream
• 800 g salmon fillet(s)
• some lemon balm for garnish

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a great lunch

Clean the savoy cabbage, quarter it lengthwise, remove the stalk, and cut the quarters crosswise into strips. Melt the butter in a large pan and sauté the savoy cabbage briefly, then season with salt, pepper, and lemon zest. Add the vegetable stock and cream, cover, and simmer the savoy cabbage for about 15 minutes. Season the vegetables with half the lemon juice, salt, and pepper. Rinse the salmon under cold water, pat dry, cut into portions, and drizzle with the remaining lemon juice. Bring about 1 liter of salted water to a boil in a large pot and simmer the salmon pieces over low heat for 6 to 8 minutes until cooked through. Remove from the pan, drain well, and arrange the salmon on plates with the savoy cabbage and a little lemon sauce. Garnish with a few lemon balm leaves. Tip: This delicious fish dish goes well with crusty country bread, but boiled potatoes are also very good.