Salmon Fillet on Creamed Cabbage

Clean the pointed cabbage, cutting out the hard stalk. Cut the pointed cabbage into 3cm pieces. Peel off the shallots, halve and cut into strips. Heat 2 tablespoons of oil in a saucepan and fry the pointed cabbage and shallots. Season with coriander, salt, pepper and a pinch of sugar, pour in the cream and cook, covered, over medium heat for about 8 minutes.

Heat the remaining oil (2 tablespoons) in a coated pan. Briefly fry the salmon fillets on the skin side for about 1-2 minutes, then turn and fry for another 1-2 minutes. Salt and pepper.

Pluck the coriander leaves from the stalks and roughly chop. Season the pointed cabbage with lemon juice, salt and pepper. Fold in the coriander leaves. Arrange the creamed cabbage with salmon fillets on plates and serve sprinkled with lemon zest.