LACHS  auf   BLUTWURSTKRAUT   

Salmon with Black Pudding

 4 salmon fillets (about a 160 g)
750 g white cabbage
350 g black pudding
lemon juice
salt, pepper, oil
 

 

 

Remove the outer leaves from the cabbage and quarter, core and shred the rest and dice black pudding. Fry the cabbage briefly, add black pudding cubes, season with salt and pepper, roast all again two minutes, then keep warm.
Season salmon fillets with a few drops of lemon juice and salt. Fry fillets slowly. Place black pudding-cabbage on a large serving plate and cover with the salmon fillets.

 

       Side dish: parsley potatoes
     
 

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