Salmon in Savoy cabbage leaves

Remove the outer leaves from the savoy cabbage and cut out the stalk. Remove the large cabbage leaves and blanch them in batches in boiling salted water for 2-3 minutes.

Drain the blanched leaves and roughly chop the coriander, leaving a little for garnishing. Grate the lemon peel very finely. Squeeze out the juice and set aside. Mix the coriander, lemon peel, salt, pepper and a little cinnamon. Cut the salmon into 4 pieces.

Place the fish on the savoy cabbage leaf and spread the coriander mixture on top. Roll up the savoy cabbage leaves and close with a wooden skewer.

Place a steamer basket over a pan of boiling salted water. Steam the fish parcels over medium heat for 20-25 minutes.

In the meantime, mix the yoghurt, crème légère and 3 tablespoons of lemon juice. Season with salt and pepper and serve with the steamed fish.