Salmon trout and Chinese cabbage rolls in dill cream sauce with fried purple potato slices

Ingredients for 1 servings:

• 100 g salmon trout fillet(s) without skin, 2 pieces
• 4 leaves of Chinese cabbage
• Salt
• Black pepper, freshly ground
• 2 tsp lemon juice
• 3 tsp mustard, medium hot
• 10 g butter
• 50 ml dry white wine
• 50 ml cream
• 1 tsp dill, frozen
• 200 g purple potatoes
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Singles Dinner No. 159

Blanch the cabbage leaves for about 1 minute, rinse immediately under ice-cold water, and drain. Flatten the cabbage midribs slightly and trim off the bottom 3 cm of the ribs. Place 2 leaves at a time, overlapping, on the work surface. Top with fish, drizzle with lemon juice, spread with 1 teaspoon of mustard each, season with salt and pepper, and roll up. Heat the wine and butter in a pan and add the roulades. Reduce heat to low and simmer with the lid on for about 10 minutes. Remove the roulades from the stock and set aside. Stir the cream and the third teaspoon of mustard into the stock, reduce by half, stir in the dill, season to taste, turn off the heat, and place the roulades, covered, in the pan. Deep-fry the peeled, raw purple potato slices (about 1 cm) in a pan with plenty of hot oil until crispy on the outside and soft on the inside (test for bite). Place in a bowl and season with salt. Arrange a sauce on a plate, place the roulades on top, place the fried potato slices next to them, garnish and serve.