Salmon in Puff Pastry

Season the salmon with pepper, pour the Noilly Prat and marinate for 1 hour. Defrost the frozen leaf pastry. 2.

Remove the outer loose leaves from the cabbage. Then carefully remove six entire leaves from the cabbage. Cut the cabbage into quarters, 1/4 into strips.

Heat salted water and blanch the whole cabbage leaves in boiling hot water for about 2 minutes, remove, drain. Thinly slice the thick center rib.

Then blanch the cut cabbage quarter in the boiling water for about 3 minutes, remove and drain and cool.

Blanch the rest of the cabbage quarters in the boiling water for 3 minutes, remove, drain and freeze when cool.

6. chop the ingredients for the filling with a knife, if there are fish scraps, add them to the filling form. Refrigerate the farce.

7. preheat the oven to 200 °C. Roll out the puff pastry, about 35×30 cm. Spread out the savoy cabbage leaves, spread 1/3 of the farce evenly in the lower third. Put a piece of salmon on top, spread with another third of the farce, put another piece of salmon on top, and spread with the last third of the farce.

Wrap 8. tightly in the savoy cabbage leaves, wrapping left and right. Next, wrap the cabbage roll in the puff pastry. Place seam side down on a roasting tray lined with parchment paper. Decorate with leftover pastry if desired

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