Pan roasted salmon trout, cream stewed savoy cabbage and a basic mash

A part of the portion was already eaten, before it occured to me to take a pic. This is a really simple dish, which is really freshened up by the side dish. The cabbage really works.

Boneless rainbow trout. 200 g per head.
milled salt and pepper
Savoy cabbage
1/2 onion
juice of 1 lemon
2 dl cream
Potatoes
Butter
Milk

Cut the salmon into portion size pieces. Should there be a small bit over, salt it into a sandwich topin for the nest morning. Great on a rye bread. Salt and pepper the fish and leave in the fridge for a while.

Do the mash.

Slice the cabbage and the onion into thin slices. Take a kettle and treat it with a thorough amount of butter. As the butter starts ti simmer, throw in the cabbage and the onion. Let simmer for a while. Add the juice of the lemon, the cream and some salt and pepper. Lower the temp and move around for a whie. Put the lid on and let the whole thing to cook slowly for about 10 minutes.

Heat the frying pan. If you choose to roast, just spread some salt into the pan and put the fish with the skin down into the pan. If you choose to fry, add some butter and fry starting from the skin side as well.It is a matter of taste if you want to roast or fry the fish only from the skin side to a perfect medium. If not, turn the bits in the middle and steak from both sides.

Complete the mash and portion on the plates. Place steh fish nicely on the plates and put aside the creamy and lemonly cabbage. This could well work without the mash too.

My recommendation for the wine is a nice riesing.