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Salmon Trout Wrapped in Savoy Cabbage with Pumpkin-ginger Puree and Lime Sauce

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 136 kcal

Ingredients
 

for the salmon trout wrapped in savoy cabbage

  • 4 piece Savoy cabbage leaves
  • 2 piece Skinless salmon trout fillet
  • 4 disc Bacon
  • 4 piece Date
  • 1 tsp Butter for the mold
  • 100 ml Freshly squeezed orange juice
  • 1 tbsp Liquid butter
  • Salt and pepper

for the pumpkin-ginger puree

  • 500 g Hokkaido pumpkin meat
  • 1 tbsp Butter
  • 1 piece Ginger about 2 cm
  • 100 ml Freshly squeezed orange juice
  • 50 ml Cream
  • Salt and pepper

for the lime sauce

  • 2 piece Spring onion
  • 1 piece Organic lime
  • 1 tsp Butter
  • 50 ml Freshly squeezed orange juice
  • 100 ml Cream
  • Salt and pepper
  • 1 pinch Sugar
  • 1 tbsp Ice cold butter

Instructions
 

Preparation of salmon trout wrapped in savoy cabbage

  • Blanch four savoy cabbage leaves for 3 minutes, rinse with cold water, drain, pat dry and cut out the ribs. Lay out two savoy cabbage leaves on a work surface so large that the salmon trout fillets can be generously rolled up with them, then season the savoy cabbage leaves with salt and pepper.
  • Wash the salmon trout fillets, pat dry and place on the bed of savoy cabbage, add a little salt. Spread two slices of bacon on each. Core the dates, cut in half and place 4 pieces at the end of the ham (photo 6), carefully roll up like roulades and secure with roulade skewers or toothpicks.
  • Grease a baking dish. Place the fish roulades in the baking dish with the open side down. Add the freshly squeezed orange juice and spread the butter over it. Cover the mold with aluminum foil. Cook in the preheated oven to 180 degrees upper and lower heat in the lower half of the oven for 20-25 minutes.

Preparation of pumpkin and ginger puree

  • Cut the pumpkin flesh into pieces, coarsely grate and sauté in melted butter until translucent. Peel the ginger, grate it finely and add it. Deglaze with orange juice, season with salt and pepper. Simmer over medium heat for 15 minutes, stirring occasionally.
  • Pull the pot off the hotplate. Puree the pumpkin-ginger puree with the hand blender, mix with cream as desired until the desired consistency is achieved and season again if necessary.

Preparation of the lime sauce

  • Peel and wash the spring onions and cut into small rings. Wash the organic lime with hot water, rub dry, rub the peel and squeeze out the juice of half the organic lime.
  • Heat some butter in a saucepan and sweat the spring onion in it. Deglaze with orange juice and cream. Add the lime zest and juice and reduce a little. Season to taste with salt, pepper and a pinch of sugar and puree.
  • Beat the lime sauce with the cold butter with a hand blender before serving.

Serving

  • Take the fish roulades out of the baking dish, place them on a board, remove the roulade skewers or toothpicks and cut them open. Spread the pumpkin and ginger puree on the preheated plate, place the fish slices on top, drizzle with the lime sauce. Garnish with chopped parsley, pumpkin seeds and lime slices as desired.

info

  • Instead of salmon trout fillet you can use other types of fish fillet This recipe was created on the basis of experimentation and has actually turned out to be a delicious dish. It tasted great to us. Well worth trying. ~ ❀ ~ Have fun!

Nutrition

Serving: 100gCalories: 136kcalCarbohydrates: 5.4gProtein: 2.8gFat: 11.6g
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Written by John Myers

Professional Chef with 25 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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