Salmon Wrapped in Cabbage with White Cabbage and Peanut Roast Broth

Preheat the oven to 180 °C (convection oven 160 °C, gas mark 3). Mix 1 tbsp. rapeseed oil, mustard, a little bit of lemon juice, salt and pepper and marinate the salmon fillets with it.

Carefully remove 4-6 outer leaves from the cabbage, blanch them in enough boiling salted water. Then remove, dry well and cut out the stem of each.

Cut the remaining cabbage head in half, cut out the stem and then cut 300 g of cabbage into 1 cm pieces. Sauté the pieces in a saucepan with 1 tbsp of rapeseed oil, pour in the chicken stock, add the spices (anise, caraway, coriander seeds), thyme and a little bit of white pepper and let it boil. Simmer gently for 40 minutes until the cabbage is soft. Then strain the whole thing, collect the stock and set aside 100 cooked pieces of cabbage. Pour 400 ml of the cabbage stock into a saucepan and boil by half.

Remove the skin from 3 potatoes, dice finely and soften in the stock. When the potatoes are soft, add 100 g of the cooked cabbage pieces. Mix in 3 tbsp. rapeseed oil and black sesame seeds and season well with salt and freshly ground pepper.

Lay out the blanched cabbage leaves and season with salt and pepper, place the marinated salmon on top, roll up evenly and seal at the sides.

Place the cabbage rolls in a frying pan with 1 tbsp canola oil form and roast briefly on all sides.

Then remove from the frying pan.

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