Pointed cabbage casserole with salmon fillet

Ingredients for 2 servings:

• 2 salmon fillets
• 500 g pointed cabbage
• 1 large onion(s)
• 300 g potatoes
• 200 g cream, 10%
• 125 ml vegetable stock
• 2 tbsp mustard
• 1 tbsp butter
• 1 bunch of dill
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the salmon fillets, put the potatoes on the stovetop and boil them in their jacket potatoes. Cut the pointed cabbage into strips, peel and finely chop the onions. Melt the butter in a saucepan and sauté the diced onions. Add the pointed cabbage strips and sauté while stirring. Deglaze with the vegetable stock, season with salt and pepper, and sauté for a further 10 minutes. Place the pointed cabbage in a colander and let it drain, reserving the cooking liquid. Top up the cooking liquid with water to 200 ml and return it to the pan. Peel the potatoes, slice them, toss with the cabbage strips, and layer them in a shallow baking dish. Pat the salmon fillets dry, season with salt and pepper, and place them on top of the cabbage and potato mixture. Add the cream to the cooking liquid and season with mustard, chopped dill, salt, and pepper. If necessary, dust with a little wheat flour, pour over the salmon and bake the whole thing in the oven at about 180°C (fan oven) for about 25 minutes.