Saumon au chou au raifort

Ingrédients

• 300 g salmon
• 1 small savoy cabbage
• 4 Tbsb creamy horseradish
• 150 ml vegetable broth
• salt and pepper
• 2 Tbsp Ghee

Préparation

1. 1

   Prepare the cabbage for frying:

2. 2

   Cut it in half and remove the stem.

3. 3

   Place the cut side down on your cutting board, slice it as thinly as possible around the core so that you have fine stripes

4. 4

   Discard the core.

5. 5

   Add the Ghee to a fairly large, deep sauté pan. As soon as the Ghee melts, add the cabbage.

6. 6

   The cabbage will take up a lot of room and barely fit at first, but it will cook down fairly quickly.

7. 7

   To sauté, stir the cabbage only occasionally. You want the cabbage to turn golden brown and get a little caramelized.

8. 8

   Add the vegetable broth and let it simmer

9. 9

   Prepare the Salmon:

10. 10

    In the meantime, heat up another pan to high heat.

11. 11

    Debone the salmon with some tweezers

12. 12

    Season the salmon with salt and pepper and add to the pan, skin down.

13. 13

    Cook until golden brown on the bottom, roughly about 4 minutes.

14. 14

    Turn the salmon-here comes the trick-lower the heat to moderate and sear until cooked or to your liking.

15. 15

    It will be around 3-4 minutes.

16. 16

    Add 4 tsp of creamy horseradish to the savoy cabbage, season to taste and enjoy!