Savoy Cabbage Wrapped Salmon with Red Pepper Cream
|Garlic||1 Clove (5 gm), mashed|
|Olive oil||2 Tablespoon|
|White pepper||To Taste|
|Salmon fillets||16 Ounce (4 Pieces, 113 Gram Each)|
|Savoy cabbage leaves||4 Large, blanched and cooled|
|Chardonnay||60 Milliliter (1/4 Cup)|
|Tarragon leaves||1 Tablespoon (For Garnish)|
|For red pepper cream|
|Shallots||2 , chopped|
|Lemon zest||1⁄8 Teaspoon|
|Heavy cream||1 Pint|
|Red pepper||1 , roasted, peeled and seeded|
|Garlic bulb||1 , roasted|
For the salmon, mix garlic, olive oil, salt, and white pepper together and rub over salmon.
Wrap each fillet in a cabbage leaf.
Refrigerate 30 minutes.
Preheat oven to 400°F (190°C).
Butter a baking dish and place salmon fillets so as not to touch.
Pour Chardonnay around the fish and bake in oven for 8 to 10 minutes.
For the red pepper cream, in a saucepan, melt butter and saute shallots in butter until soft.
Add lemon zest, Chardonnay, and heavy cream.
Simmer slowly until reduced by half.
In a blender, puree roasted red pepper and roasted garlic.
Add reduced cream mixture and blend.
Put through fine sieve, if desired.
Serve the salmon wrapped in cabbage with red pepper cream.
Garnish with tarragon leaves.