John Myers
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Skrei with Salmon Farce in Savoy Cabbage Leaf
The perfect skrei with salmon farce in savoy cabbage leaf recipe with a picture and simple step-by-step instructions.
Skrei in savoy cabbage leaf:
- 1 Pc. Savoy
- 2 tbsp Baking soda
- 900 g Winter Cod (Skrei)
- 50 g Butter
Salmon farce:
- 500 g Salmon fillet
- 2 tbsp Lemon juice
- 200 ml Cream
- 2 Pc. Protein
- Salt
- Pepper
Mashed potatoes made from blue St. Gallen potatoes:
- Blue potatoes (St. Galler)
- 200 g Butter
- 200 ml Cream
- Nutmeg
- Salt
- Pepper
Saffron sauce:
- 2 Pc. Shallots
- 30 g Butter
- 150 ml Fish stock
- 100 ml Noilly Prat
- 1 Can Saffron threads
- 1 Splash Lemon juice
- Salt
- Pepper
Salmon farce:
- Cut the salmon into cubes and chill well. Season the cubes with salt and pepper and puree finely in a lightning chopper.
- Add the egg white and gradually add the cream. Mix until you get a shiny, well-binding farce.
Skrei in a savoy cabbage coat:
- 18 Separate the savoy cabbage leaves (as dark green as possible) from the head and cook in salted water with baking soda (so that it retains its color) for approx. 8 minutes until al dente.
- Divide the Skrei into 6 portions of approx. 150 g each.
- Spread out three savoy cabbage leaves on cling film, coat the fish on top and bottom with salmon farce and place on top of the savoy cabbage leaves. Place a flake of butter on top, fold the leaves over the fish and use a kitchen thread to tie them into a packet.
- Place the fish packets in an ovenproof dish and bake for about 10 minutes at 120 degrees Celsius.
- Melt 50 g butter in a pan and brown. Drizzle this nut butter over the fish packets.
- Cooking test: prick the middle of a packet with a metal roulade needle, wait a moment and hold it to your upper lip. If the needle is warm, the fish is done.
Mashed potatoes made from blue St. Gallen potatoes
- Boil the potatoes unpeeled (so that the color does not bleed), peel them and press them through a potato press.
- Dissolve the butter in the hot cream, season with nutmeg, salt and pepper and pour over the potato mixture, stir well. If the potatoes are not yet creamy enough, carefully pour in a little more cream until the right consistency is achieved.
Saffron sauce:
- Peel shallots, finely dice and sauté in the butter. Pour 50 ml of fish stock, bring to the boil and reduce to half, then pour in the remaining fish stock and reduce by 1/3.
- Add Noilly Prat and the dissolved saffron and season with lemon juice, salt and pepper. Mix the sauce with the hand blender until frothy.
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