Savoy Cabbage & Salmon Pockets

Cabbage, fresh, 8 leaf, medium
Atlantic Salmon (fish), 16 oz
*Horseradish, 4 tbsp
Pepper, black, 1 tsp
Olive Oil, 2 tbsp
Vegetable Broth, 1.5 cup
White Wine, 75 mL
Butter, unsalted, 1 tbsp
Lemon Peel, 1 tbsp
*Lemon Juice, .5 cup
Light Whipping Cream, 4 cup, fluid
Dill weed, fresh, 5 sprigs

Boil savoy cabbage leaves in salt water for 3-4 minuts, rinse in cold water, pat dry and cut thick stems down. Cut salmon in 8 pieces. Spread horseradhish on leaves, place a piece a salmon on leaves, salt and pepper them, pull leaves together like a little bag/pockets and tie with kitchen string.
Heat oil in a large pan, add salmon pockets and brown 3-4 minutes. Add wine, broth, butter, bring to a boil and simmer for 10 minutes.
Remove pockets and keep warm. Add whipping cream, dill, lemon zest/peel and lemon juice and bring to a rolling boil. If necessary thicken gravy with flour, add salt, pepper and sugar to taste.
Serve with rice or potatos.

Number of Servings: 6

Recipe submitted by SparkPeople user GERMANY9.