Cabbage-Salmon Roulade in Lime-Dill Sauce with Basmati Rice

Cabbage Salmon Roulade:

Blanch the savoy cabbage leaves in enough salted water, rinse in iced water, remove the stem, and then pat the leaves flat between two dish towels. Remove skin and tendons from pike-perch meat, cut into cubes and freeze briefly. Whirl the frozen pike-perch pieces in a food processor with salt and 140 ml whipping cream until smooth, season with chili.

Brush some of the resulting farce evenly onto the savoy cabbage leaves. Cut the salmon fillet into four pieces and season with curry and salt. Place two pieces of salmon on the savoy cabbage leaves form and spread them thinly with farce. Place the basil leaves on top and spread thinly with the farce again. Then place the other two pieces of salmon on top and roll everything up tightly.

Season the outside of the savoy cabbage leaves with salt and pepper. Brush the aluminum foil with olive oil, place the savoy cabbage roll on top, roll up like a candy and close tightly at the ends. Cook in a water bath at 75 °C for about 30 to 35 minutes. The cooking time depends very much on the diameter of the roulade.

Basmati rice:

Brush the hot cooking pot with the clarified butter. Sauté the shallot cubes in it without coloring, add the basmati rice and glaze briefly. Fill up with the clear soup, season with salt, let it boil and stir a few times. After about 5 minutes, turn off the heat and place the long-grain rice on the still warm

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