Salmon stuffed with sour cabbage

Description

Flipping through the book "Fundamentals of French cuisine" ("French basics")... came Across this recipe and couldn't imagine, that this extraordinary combination of products may be in one dish. Took a chance, tried it and suggest You... Oh, these French!

Ingredients

Cabbage

500 g
Shallots

2 piece
Pear

2 piece
Sugar

1 Tbsp
Champagne

250 g
Butter

3 Tbsp
Salmon

560 g
Fish

200 g
Greens

1 coup
Cream

100 g
Egg white

1 piece
Lemon

1 piece
Spices

Cooking

Finely chop the onion. Pears cut into 4 pieces, remove seeds and cut into not very thin slices.

On a heated pan put 1 tbsp oil and sugar. Stir, bring get caramelized and add the chopped onions and then pears. To give a little to obzharitsya until transparent onion and add the cabbage.

Pour in champagne, stir and simmer on low heat for 30 minutes, stirring occasionally.

We will need 2 varieties of fish. White I have 3 times cheaper than the red, and I took a little more than stated in the recipe. While doing the white, red, can be put in the freezer, then it's easier to cut in slices.

White fish cut into small cubes. The oven to include at 200 degrees to warm.

In a blender put the fish, cream, protein and grind. There also add finely chopped greens. Lemon pour over boiling water and grate the zest. Add to the minced meat. I added the lemon juice.

Salmon cut into neat slices (about 70g). Per serving - 2 slices. The bottom slice coat with minced white fish and cover others. In the original, the height of the filling 1cm, but I put more of the stuffing.

Place the cabbage in a refractory form or portions molds. Cabbage is just fabulous! Sweet and sour, tender, and caramelized. Was it a separate recipe put! Suitable for poultry and pork.

On top of cabbage put the fish. Small pieces distribute the remaining 2 tbsp butter. Put in preheated oven for 12-15 minutes. Not to overdo! Is prepared quickly and the steam from the cabbage filling is juicy.

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