Ingredients for 4 people:
1 medium onion
3 potatoes
1 pointed cabbage (approx. 1 kg)
2 tbsp butter
salt, pepper
1 l vegetable stock (instant)
1 tbsp thyme leaves
250 g salmon fillet
1-2 tbsp oil
a few squirts of lemon juice
150 g crème fraîche
approx. 2 tbsp. creamed horseradish
Also:
Thyme to garnish
Preparation:
1. Peel and dice the onion and potatoes. Clean and wash the pointed cabbage,
cut into leaves. Melt 1 tablespoon of butter in a pan. 1 /3 Sauté the pointed cabbage briefly, season with salt and pepper, set aside. Melt another tablespoon of butter in the frying fat. Add the onion and potatoes, add the rest of the cabbage and fry briefly. Deglaze with stock. Season with salt, pepper and thyme. Cook for approx. 30 minutes.
2. Meanwhile, wash the salmon, dab dry and cut into small pieces. Shortly before serving, fry in hot oil, turning, for approx. 2 minutes. Season with salt, pepper and lemon juice.
3. Add the crème fraîche to the soup and purée with a hand blender. Season to taste with salt, pepper and horseradish. Heat the prepared pointed cabbage in it. Serve the soup in portions with the salmon pieces, garnished with thyme.
Serve garnished with thyme.
Preparation time approx. 1 hour
Nutritional values per person approx.:
Calories: 369
Joule: 1545
Protein: 19,7 g
Fat: 23,7 g
Carbohydrates: 18.6 g
(FoodCentrale by ddp images)
