Stuffed Cabbage with Salmon

This is the recipe of Danièle Mazet Delpeuch, the cook of former French President François Mitterrand, whose story inspired a movie "Haute Cuisine” featuring Catherine Frot well-known French actress and Jean d’Ormesson, academician and famous writer.
Considering the good fats, proteins, anti-oxidants, vitamins, and minerals in the ingredients as well as cooking method, this recipe can be recommended in a diet program.
Chef Danièle's class was featured in the late Lifestyle Vacations cooking tour in the Périgord.
Cooking class run by Chef Danièle at her farm in the Périgord...


INGREDIENTS (6 to 8 serving)
2.2 lb (1 kg) salmon fillets
1 large green savoy cabbage
Fleur de sel sea salt, ground pepper

DIRECTIONS
Cut the salmon into thin slices of about 0.4 inch (1 cm), and place them on a large plate. Season with fleur de sel and ground pepper. Set aside in the fridge.
Cut cabbage in keeping the most tender leaves. Wash under cold running water. In a large pan, bring water to the boil and blanch cabbage leaves for 2 minutes. Drain and place under cold running water for 10 seconds to stop cooking time.
Put a large cheesecloth in the bottom of a large colander that has feet. If you don't have a cheesecloth you can use kitchen strings (as shown on the photo above).
Place a first layer of large cabbage leaves. Make sure you let it hand on the sides, so that you can then fold it to form a bundle.
Then, place the salmon slices on the cabbage.
Add another layer of cabbage leaves.
Repeat these 2 last steps 4 times.
Close the cheese cloth by folding it together. Form a bundle. Attach with kitchen string or siply tight the strings as shown on the photo above.
Cook for 20 minutes in a steamer.
You can accompany this salmon stuffed cabbage with sautéed carrots.

In our class, Chef Danièle prepared a crawfish and asparagus creamy sauce and it was... devine!


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