Salmon and Cabbage Roulade with Champagne Sauce and Wild Rice

Soften the wild rice in salted water.

Blanch the savoy leaves in salted water, rinse in cold water and drain well. Cut the stem from the leaves and rub them well dry repeatedly between kitchen paper.

Sauté onion in a tiny bit of butter, add mushrooms and saute until soft. Stir in tarragon, transfer to a sieve and drain off the juices.

Cut salmon into four strips about 2 cm wide and 5 cm long. Prepare the rest in coarse pieces together with egg white, whipped cream and a little salt in a kitchen blender to a farce (the ingredients must be very cooled down). Season the salmon strips and fry them very briefly on both sides in butter.

Spread the farce on the savoy cabbage leaves, spread the mushroom mixture and a salmon strip evenly on each. Roll up the individual leaves, fry on both sides in a frying pan with clarified butter, then place in a greased ovenproof dish and cook in the oven at 180 °C for 10 minutes.

For the sauce, sauté shallot in butter, add fish stock and boil it by half. Stir in the crème fraîche, bring to the boil and blend with a hand blender. Add champagne or sparkling wine and season to taste.

Serve the roulades with the sauce and wild rice.

Tip: Instead of clarified butter, you can also use butter in most cases.

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