Salmon Fillet on Savoy Cabbage

Rinse and dry the salmon fillet and sprinkle with a little lime juice.

Clean the savoy cabbage and cut into strips.

Peel and finely dice the shallots and sauté in a small amount of fat until soft. Put half of the shallot cubes in a small saucepan.

In a larger saucepan, steam the savoy cabbage until soft. Season with salt and coriander. Extinguish with 1/3 of the clear soup and cook over medium heat until tender. After about fifteen minutes, place the salmon fillets on the cabbage and top with a few tarragon sprigs.

Add the remaining tarragon leaves to the shallots form. Extinguish the shallots with the rest of the clear soup and the wine. Cook a little, then add the whipped cream, boil with sauce thickener and season. Serve with salmon fillet and cabbage.

As an addition, boiled potatoes are exceptionally suitable.

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