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Savoy Cabbage Wrapped Salmon With Red Pepper Cream

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For salmon
  Garlic 1 Clove (5 gm), mashed
  Olive oil 2 Tablespoon
  Salt To Taste
  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
  Butter 1 Tablespoon
  Shallots 2 , chopped
  Lemon zest 1⁄8 Teaspoon
  Chardonnay 2 Tablespoon
  Heavy cream 1 Pint
  Red pepper 1 , roasted, peeled and seeded
  Garlic bulb 1 , roasted
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
40 Minutes

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