Salmon with tarragon on savoy cabbage

Ingredients for 4 servings:

• 4 salmon fillets, 200 g each
• 1 lemon(s), juice
• 1 kg savoy cabbage
• 4 shallots
• 40 g butter
• 1 pinch(s) coriander powder
• 375 ml broth
• 1 bunch tarragon
• 125 ml white wine
• 200 g whipped cream
• 3 tbsp sauce thickener
• salt and pepper

Instructions

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

Rinse the salmon fillets, pat dry, and drizzle with lemon juice. Trim, wash, and slice the savoy cabbage. Peel and chop the shallots, place half in a large pot, and sauté in 20g butter. Then add the savoy cabbage and sauté briefly. Season with salt and coriander. Pour in 125ml stock and cook for about 15 minutes. Pat the salmon dry and season with salt. Rinse the tarragon, shake dry, and place a sprig on each fillet. Place the salmon on the savoy cabbage and continue cooking for about 8 minutes. Sauté the remaining shallots in a pot in 20g butter. Add 250ml stock and wine, and reduce slightly. Pour in the cream and stir in the sauce thickener. Finely chop the remaining tarragon, add it, and season with salt and pepper. Serve the salmon on a bed of savoy cabbage and pour the sauce over it, served with boiled potatoes or tagliatelle.