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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. |
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