Baltic salmon fried with white cabbage, crayfish in butter sauce with garlic, dill and lemon zest

Preparation

Cook the cabbage in salted water for 15 minutes after boiling. Only enough water to cover the cabbage. Remove and drain, leave the water.

Pour oil into a fairly wide frying pan. Dry the salmon with a paper towel and rub with salt. When the oil is very hot, fry the fish skin side down, pressing from the top with a spoon in the centre with the convex side so that the skin fries evenly, but with enough sensitivity not to crush the meat.

Fry for about 4 minutes. In the middle of frying add the cabbage leaves. Turn the leaves to fry them evenly. Turn the fish over, fry for another 1 minute or so and put it onto a plate or into a bowl, as I did.

Turn the fish into a pan and fry for another 1 minute or so. .

The crayfish may be replaced with baked potatoes. The method is similair

Recipe by Wit Szychowski