Makes:
6 servings
Utensil:
1 Qt./.9 L Sauce Pan with Cover
5 Qt./4.7 L Roaster with Cover
Blender
Contributed By:
Chef Erling Theodorsen
Award winning Norwegian chef
Ingredients
Recipe Description:
Visit Chef Erling's blog for more delicious Norwegian recipes.
21
ounces
salmon
(595
g)
1
cup
fresh basil
(40
g)
1
cup
fresh chives
(48
g)
1
egg
salt and pepper to taste
1⁄2
cup
water
(120
mL)
1
Savoy or Chinese cabbage, cut off core, wash and separate leaves
1
red bell pepper, seeded and diced
Directions:
- In food processor, place 2⁄3 of the salmon, 1⁄2 of both basil and chives, and egg. Blend but do not over-blend as it can separate. Salt and pepper to taste.
- Slice remaining salmon into thin slices.
- Place water in roaster. Add cabbage leaves and cover. Place heat on medium and cook for approximately 5 - 7 minutes. Leaves will be limp. Uncover and remove pan from heat and drain in colander.
- Dress sauce pan with cabbage creating a "bowl" in the pan with the cabbage leaves. Cabbage will hang over the rim of the pan.
- Add half the salmon mixture into the "bowl" of cabbage in roaster. Add half of the remaining basil and chives and half of the red pepper.
- Add the salmon slices and a pinch of salt and pepper. Add the remaining basil, chives and red pepper. Then add the remaining salmon mixture.
- Fold the cabbage leaves toward the center of the pan, covering the top of the salmon.
- Cook on medium heat for 5 - 7 minutes. Then reduce temperature to low and cook for 25 - 30 minutes.
- Place serving plate over top of pan. Turn upside down to vault the Savoy Salmon onto plate. Cut in cake-sized serving pieces.
Directions
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