Salmon on pointed cabbage

Ingredients for 4 servings:

• 4 salmon fillets, each 150 g
• 800 g pointed cabbage, finely chopped
• 1 onion(s)
• 50 g butter
• 250 ml vegetable stock
• salt and pepper
• 600 g jacket potatoes, already cooked
• 250 ml whipped cream
• 2 tbsp mustard
• 1 bunch of dill
• 2 tbsp wheat flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Thaw the salmon fillets for 1 hour, if necessary. Cut the pointed cabbage into strips and dice the onion. Melt the butter in a saucepan and sauté the diced onion. Add the pointed cabbage strips and sauté while stirring. Deglaze with vegetable stock and season with salt and pepper. Sauté everything for 10 minutes. Drain the pointed cabbage in a sieve, reserving the cooking liquid. Top up with water to 250 ml and return it to the pan. Peel the potatoes, slice them, mix them with the cabbage strips, and place them in a shallow baking dish. Season the dried salmon with salt and pepper and place on top of the cabbage and potato mixture. Add the cream to the cooking liquid, season with mustard and dill, and season to taste with salt and pepper. Thicken with a little flour, if desired. Pour the sauce over the salmon. Bake in the oven at 180°C (convection oven) for about 25 minutes.