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salmon and the 'buttered cabbage

6-8 servings Ingredients

• For the buttered cabbage:
  • 1 / 2 Savoy cabbage 2 tablespoons
  • tablespoon butter
  • 2-3 cloves garlic, finely chopped
  • 4 tablespoon cream Salt and pepper
  • black pepper
  • A glass of dry white wine mustard
• For the liner:
• 2 rolls of pastry
• 1 salmon fillet, skinless
• fresh herbs (for me it will be tarragon)
1 Egg beaten
• Salt and white pepper or black pepper

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  preparations

  The buttered cabbage
  In a large saucepan of boiling salted water, blanch cabbage leaves about 3 minutes. Drain well, cool and slice. If desired, remove the meatiest ribs. Book.
  In a skillet, heat butter over medium heat. Add garlic, cabbage, season and cook 5 minutes.

  Add wine and reduce until almost dry. Add
  and cream and simmer uncovered for 10 minutes or until cabbage is tender. Check the seasoning and let cool. The liner
  
  
  Roll dough into a rectangle about 33 x 40 cm (13 x 16 inches). Place a sheet of parchment paper on a plate and place the dough. Fold dough in half lengthwise and center it over the plate.
  Spoon half of the buttered pastry and arrange the pieces of salmon fillet and fresh herbs. Season well and cover with the rest of Buttered.

  Brush gilding (yellow Egg beaten with a little water) around the circumference of the liner and close. While pressing the edges to close the liner. Brush again gilding. Refrigerate at least 1 hour or overnight cover.
  
  Preheat oven to 200 º C (400 º F). Bake 15 minutes then the liner down the oven to 180 º C (350 º F) and bake 25 to 35 minutes. If the shoe stayed overnight in the refrigerator, it will require about 15 more minutes of cooking. It must rely on the crust, which should be nicely browned.