Salmon with honeyed cabbage
Serves four
800 g salmon fillet
3 dl shredded cabbage
1 tbsp honey
4 dl carrot juice
1 dl cream
2 tbsp sea-buckthorn berries
olive oil
Clean the salmon fillet and cut in four sections. Fry the fish in a small amount olive oil. Shred and stir-fry the cabbage, add honey. Pour carrot juice and cream in a saucepan, bring to a boil and reduce until 1,5 dl remains. Season with salt and pepper. Portion out fish and cabbage on plates, poor sauce over and decorate with sea-buckthorn berries.