Salmon with Savoy Cabbage
4 servings
40 minutes
Salmon with savoy cabbage is an elegant dish of French cuisine that embodies the harmony of flavors and textures. This exquisite recipe may be inspired by the traditions of the Brittany region, where seafood is paired with vegetables. The tender salmon fillet is wrapped in soft, slightly crispy leaves of savoy cabbage, giving it a pronounced flavor. Steaming preserves the fish's juiciness, while the final touch—fragrant olive oil and fresh lemon juice—adds brightness. Such a dish is perfect for both a light dinner and a festive lunch, highlighting the sophistication of French culinary art. It will pleasantly surprise guests with its original presentation, simplicity of ingredients, and richness of flavor.
1
Dip 8 cabbage leaves in salted boiling water for 5 minutes, dry on a towel, and remove the central thick part of the leaf. Keep the 4 most beautiful ones and chop the rest finely.
- Savoy cabbage: 200 g
- Sea salt: to taste
2
Salt the chopped leaves and place them in the center of whole leaves, then put a piece of salmon on each leaf.
- Savoy cabbage: 200 g
- Salmon fillet: 600 g
3
Wrap the fish in cabbage like a napkin, secure it with a toothpick, and season with salt and pepper.
- Savoy cabbage: 200 g
- Salmon fillet: 600 g
- Sea salt: to taste
- Ground black pepper: to taste
4
Place the ready envelopes in the steamer and cook for 10 minutes.
5
Before serving, drizzle with olive oil and lemon juice.
- Olive oil: 4 tablespoons
- Lemon: 1 piece
