Stuffed Cabbage with Salmon
For the Duxelle
Ingredients
- 2 cups of mushroom
- 1 garlic
- 1 shallot
- ½ cup of cream
Directions
- Chop the mushroom in food processor roughly and the shallot
- Sautéed the mushroom and shallot in a pan with a little butter
- Add chopped garlic and cream. Season with salt and pepper
- Cook until the cream is completely reduced. Cool off the duxelle
Salmon and Cabbage
Ingredients
- 1 large fillet of Northwest salmon 3 to 4 lbs
- 1 large green cabbage
Directions
- Core the green cabbage and remove one by one the leaves trying not to break them
- In a large pot with boiling water, “blanched” the cabbage leaves for 7 to 10 minutes
- Remove from boiling water and cool in an ice bath. When cold, strain.
- Fillet the salmon and cut 16 thin slices out of it
Beurre Blanc
Ingredients
- 1 cup of white wine
- ¼ cup of cream
- ½ lemon in juice
- 2 shallots
- ½ pound of butter room temperature
Directions
- In a saucepan, reduce to “dry” white wine and chopped shallots
- Add cream and bring it to a boil on lower heat incorporate little by little small pieces of butter at room temperature
- Do not bring it back to a boil or on high heat. Squeeze lemon in juice for balance of acidity,
- Season to taste Salt and pepper
- To assemble: Make sure all ingredients are cold to build the stuffed cabbage. On a piece of plastic wrap place a large leaf of cabbage. Place one thin piece of salmon. Top it with a spoon full of duxelle. Top it with the other piece of salmon. Season with salt and pepper. Wrap the whole assembly with the cabbage leaf. Wrap the whole stuffed cabbage leaf with the film wrap and tie it, twisting the end to make a little ball. Repeat 8 times. Place all stuffed cabbage in a steamer and cook for 20 minutes or longer. You could bake it in a roasting pan with a little fish or chicken stock and covered with aluminum foil. Check temperature with a thermometer to make sure it reach 155 F. Unwrap to serve.
