Salmon fillet on creamed savoy cabbage

Ingredients for 4 servings:

• 600 g salmon fillet(s)
• 2 tbsp lemon juice
• Salt and pepper from the mill
• 2 shallots
• 300 g savoy cabbage
• 1 cup of water (approx. 200 ml)
• nutmeg
• 175 g crème fraîche
• 1 bunch dill, fresh
• some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the fish into bite-sized cubes, drizzle with lemon juice, and season with salt and pepper. Remove the stalk from the savoy cabbage. Wash the leaves and cut into fine strips. Peel and finely chop the shallot. Heat a little butter in a saucepan and sauté the shallots. Add the savoy cabbage and a cup of water, cover, and sauté over low heat for about 8 minutes. Season with salt, freshly ground pepper, and grated nutmeg. Stir in the crème fraîche. Turn off the heat, place the salmon on top of the vegetables, fold in, and let stand, covered, for about 5 minutes (the salmon really doesn’t need any longer). Wash the dill, shake dry, and roughly chop it. Arrange the savoy cabbage and salmon on plates and serve sprinkled with dill. Potatoes are a good side dish.