Contents
show
Ingredients
Crustacean sauce
- 300 g Vegetable products Roasted vegetables
- 300 g Fresh prawns
- 4 tbsp Oil
- 1 piece Rosemary fresh
- 1 piece Clove of garlic
- 2 tbsp Cognac
- 1 tsp Tomato paste
- 150 ml White wine dry
- 400 ml Fish stock
- 1 liter Water cold
- 1 piece Diced onion
- 100 ml Cream
- 50 ml Creme fraiche Cheese
- 1 tsp Food starch
- Salt
- Pepper
Farce and roulades
- 1 piece Fresh white cabbage
- 220 g Skinless salmon fillet
- 180 ml Cream
- 1 tbsp Wormwood
- 2 tbsp Chopped dill
- Salt
- Cayenne pepper
- Pepper
- 240 g Scallops
- 1 tbsp Butter
Reibekuchen
- 800 g Waxy potatoes
- Salt
- Pepper
- Nutmeg
- Ground caraway
- 3 tbsp Clarified butter
Braised tomatoes
- 15 piece Cocktail vine tomatoes
- 2 tbsp Olive oil
- Sugar
- Salt
- Pepper
Instructions
Crustacean sauce
- Remove the shrimp from the shell, remove the casing and refrigerate until further processing. Dice the vegetables for the sauce. 3 tbsp. Heat the oil in a saucepan and roast the shrimp shells in it with the roasted vegetables, rosemary and garlic. Deglaze with the cognac and let it reduce. Add tomato paste, toast briefly. Pour in white wine, fish stock and water and boil down to 600 ml over medium heat for approx. 90 minutes. Finely dice the onion and sauté in the remaining oil. Pour the prawn stock through a sieve and boil down to 300 ml. Pour through a fine sieve into another saucepan. Add the cream and crème fraîche. Mix the cornstarch in a little cold water into the sauce and bring to the boil. Season the sauce with salt and pepper.
Farce and roulades
- Remove 5 large, beautiful leaves from the white cabbage and blanch for 5 minutes in the steamer. Rinse with cold water, place on a kitchen towel, cover with another cloth and "plate" with the rolling pin. Cut the salmon into cubes and freeze with the cream for 15 minutes. Finely puree the salmon with the cream. Season the farce with the Noilly Prat, dill, salt, cayenne pepper and pepper. Quarter the scallops, chop the prawns and mix with the salmon farce. Divide the farce into 5 portions and place in the center of the white cabbage leaf and roll into roulades. Wrap the cabbage rolls in cling film. Cook the cabbage rolls in a steamer at 85 ° C for 25 minutes.
Reibekuchen
- Boil the potatoes as jacket potatoes in salted water for 15 minutes the evening before and leave to cool. Peel the potatoes and coarsely grate them on a grater and season with salt, pepper, nutmeg and ground caraway seeds. Melt clarified butter in a pan and fry the potato pancakes on both sides until crispy.
Braised tomatoes
- Wash the tomatoes and score crosswise in a saucepan with the olive oil. Salt and pepper, add a little sugar and place in the closed saucepan at 160 ° C in the oven for 10 minutes.
- Put the sauce on the plate, cut the cabbage roll and serve with the potato pancakes and braised tomatoes.
Nutrition
Serving: 100gCalories: 147kcalCarbohydrates: 5.4gProtein: 4.1gFat: 11.6g