in Recipes

Salmon meets pointed cabbage

updated

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Ingredients for 2 servings:

  • 8 m.-sized potatoes
  • 500 g pointed cabbage
  • 1 onion(s)
  • 500 g salmon
  • 1 tangerine(s), squeezed
  • salt and pepper
  • olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Cook the potatoes with their skins on. Cut the pointed cabbage and onion into thin strips and sauté in a little olive oil until tender, adding a little water if necessary. Season to taste. Peel the potatoes and cut into slices of about 0.5 cm. Place the potato slices in an oiled baking dish. Arrange the pointed cabbage on top of the potatoes. Season the salmon with salt and pepper and drizzle with tangerine juice. Place the fish on top of the pointed cabbage. Bake the casserole in an oven preheated to 180°C (350°F) for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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