Choux Farci au Saumon (cabbage stuffed with salmon)

164268_10151332659241456_753347348_nI wish the photo above was mine, but it isn’t. It’s from Haute Cuisine, the movie that inspired me to try and wing this dish. Mine didn’t turn out as pretty as this movie shot, but it did taste wonderful. I’ll have to keep experimenting with this one.

Here’s my first try.

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Find a beautiful cabbage and make cuts at the base to remove the outer leaves. Remove several layers, depending on how thick your final cabbage will be. I only used 4 layers of leaves.

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Lightly boil the leaves in 1/2 water, 1/2 chicken stock.

DSC_0200_3330 copyWhen slightly soft, remove to a bowl of cold water. Cut out the hearts so the leaves will lie flat.

DSC_0204_3334 copyLine a large, shallow bowl with cheesecloth or muslin and lay the first layer of leaves. Slice the salmon very thin and layer on the leaves.

DSC_0201_3331 copyDSC_0203_3333 copySince I’m winging it, I added an additional layer of asiago mashed potatoes I had in the fridge. Then a second layer of the same (salmon, salt/pepper, potatoes) followed by a third and, finally, the last. In the center, I also added a shallot and some dill.

DSC_0206_3336 copyWrap it all up in the cheesecloth and tie into a tight bundle.

DSC_0208_3338 copyDrop it back in the stock for about 25-40 minutes, depending on the size of your cabbage.

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Remove, set aside to cool and drain.

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I’m not sure what kind of sauce is in the movie shot (hollandaise?), but I think next time I would serve with a sauce. Until then, Choux Farci au Saumon sans sauce. Enjoy!

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