Salmon Roulade

Sprinkle the salmon slices with the juice of one lemon, season a little with salt and pepper, cover and refrigerate. Bring two liters of lightly salted tap water to a boil, separate eight of the largest savoy cabbage leaves (not exactly the outer ones) from the head and rinse them in pairs for 2 minutes each in the bubbling tap water, remove them with a skimmer and lay them out on a paper towel. Cut the middle rib flat. Chop about 1/5 of the head of the savoy cabbage from the lighter center, rinse and cut into strips at the beginning, then chop very finely. Do the same with the cleaned mushrooms and shallots. Briefly sauté this vegetable mince in hot butter, pour in a small amount of white wine (about 3 tbsp) and continue to sauté until the liquid has evaporated. Season with salt + pepper. Then knead the finely chopped parsley, the diced toast slices and the crème fraîche into this warm farce. Place two of the prepared savoy cabbage leaves on top of each other, overlapping, spread a little bit of the farce in the middle, place one of the marinated salmon fillets on top and spread with a little bit of farce (please divide neatly) before folding the cabbage leaves exactly over the filling. In a shallow saucepan, bring the remaining wine and fish stock to the boil, insert a strainer, place the four salmon roulades on top, and simmer over medium heat for approx.

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