Salmon in potato crust on creamed savoy cabbage

Ingredients for 4 servings:

• 250 g potatoes, waxy
• 200 g butter
• 600 g salmon fillet(s), skinned
• 120 g red onion(s)
• 50 g beetroot
• 150 ml red wine, dry
• 100 ml fish stock
• 400 g savoy cabbage, finely chopped
• 250 ml cream
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel the potatoes and slice them into very thin, even slices. Season with salt and a little pepper. Heat 50g of butter in a large pan. Cut the salmon fillets into 4 equal pieces and add them. Layer the potato slices on top and fry everything on both sides. Peel and finely dice the onion and beetroot. Sauté in 20g of butter, deglaze with red wine and fish stock. Reduce by 1/3 and top with 100g of cold butter flakes. Blanch the savoy cabbage and refresh in iced water. Bring the cream and remaining butter to a boil. Squeeze the savoy cabbage well. Add it and season with salt, pepper, and nutmeg. Arrange the savoy cabbage in the center, place the salmon fillet on top, and pour the beetroot butter around it.