Salmon in Savoy cabbage

Fantastic dish from the boek of Sylvie Aït-Ali. Despite fatty fish is this meal really light and perfect as dinner or lunch. And quite quickly finished as well.

Preparation time 30 minutes .. Baking 20 minutes


  • 8 leaves of Savoy cabbage
  • 2x 200 g fresh salmon, in big cubes
  • 2 dl white wine
  • 1 big shallot, finely chopped
  • knob of butter
  • 2 dl whipped cream
  • salt & pepper


Sauté the shallot in the butter in the pan until translucent. Add the white wine and let reduce by half. Then add the cream, season with salt and pepper and let it boil into a sauce.

In a large pot bring salted water to the boil. Blanch after the savoy cabbage leaves in the water for 10 minutes. Drain. Scare them afterwards in ice-cold water and place in each pot four leaves.

Meanwhile, preheat the oven to 180°C.
Lay the leaves on pieces of salmon and season with salt and pepper. Spoon then put the sauce over the salmon and close the fish with the leaves on the fish. Cover the jar with a lid or aluminum foil and bake in preheated oven 20 minutes.

Take them after baking in the oven, put them on the edges, remove the lid or foil and serve with glass of white wine or light beer.

Bon apetit!

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