Use precooked rice
The milk is intended as custard and is not enough to reliably cook dry rice in the oven. Cook rice fully beforehand.
European Recipe
Wild salmon, savoy cabbage and rice bake
Rice and cabbage are precooked. Raw fish cubes go into the dish and cook fully with the egg mixture during baking.
Total time
1 hr 5 min
Calories
539 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Savoy cabbage and fish in one baking dish
Precooked rice absorbs the mild custard without needing to soften in the oven first. The cabbage is softened and cooked as dry as possible before layering. This dish needs no cheese topping and makes three complete main meals.
Dinner
Autumn Recipes
Rice
Fish
Recipe
Wild salmon, savoy cabbage and rice bake
Precooked rice, tender savoy cabbage and wild salmon cubes bake in a mild milk and egg custard with mustard.
Ingredients
3 servings
Method
-
1
Precook rice
Bring rice to a boil with 300 ml water and half the salt. Cover and cook over low heat according to the package for about 15 minutes, then let stand off the heat for 5 minutes. Rice should be fully cooked before baking.
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2
Soften cabbage
Meanwhile slice cabbage thinly and finely dice onion. Heat 8 g oil in a large pan. Soften onion for 3 minutes over medium heat. Add cabbage and remaining 100 ml water, cover and cook tender for about 8 minutes, then uncover and evaporate free liquid.
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3
Fill dish
Preheat oven to 180 °C conventional top and bottom heat. Grease a baking dish of about 2 l capacity with remaining 2 g oil. Check fish for bones and cut into cubes about 2 cm across. Whisk milk, eggs, mustard, remaining salt and pepper. Spread rice and cabbage in dish, place fish cubes between them and pour custard evenly over.
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4
Bake
Bake on the middle shelf for about 30 minutes until custard is fully set even in the middle and the surface lightly golden. Fish and egg custard must reach at least 70 °C for 2 minutes at the centre. Check with a thermometer and bake longer if needed, loosely covering the top if necessary.
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5
Serve
Let the cooked bake settle briefly, divide into equal servings and serve hot immediately. Each serving should contain rice, cabbage and fish.
Kitchen know-how
Tips for Wild salmon, savoy cabbage and rice bake
Do not layer wet cabbage
Evaporate free cooking liquid before filling. This keeps the custard consistent and the bake from becoming watery.
Variations
How to adapt this recipe
Replace wild salmon with the same raw weight of skinless boneless cod. Cook fully; flavour and nutritional values change.
Replace savoy cabbage with the same cleaned weight of pointed cabbage. Slice thinly and soften before baking; nutritional values change.
Nutrition per serving
539kcal
48.5 gCarbohydrates
35.0 gProtein
21.5 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Wild salmon, savoy cabbage and rice bake
No. The liquid quantity and baking time are calculated for fully precooked rice. Dry rice would draw water out of the custard and may remain hard.
The small raw cubes cook fully in the hot custard during baking. Already cooked fish could easily dry out; the doneness check applies to the raw fish described.
No. Thaw frozen fillet completely in the refrigerator, drain liquid and pat dry first. Frozen pieces chill the custard strongly and cook unevenly.
No. Milk and egg form the firm custard and the surface browns lightly during baking. The basic recipe contains no cheese; an extra topping would change the nutritional values.
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