Slice the parts of the cabbage close to the core thinly, and chop up the rest into 2-3 cm pieces.
Take off the scales and bones from the salmon and cut into 1.5 cm cubes.
Heat the olive oil in the frying pan. Dust the salmon lightly with cake flour and fry for about 2 minutes over medium heat.
Push the salmon towards the center of the pan and add the cabbage around it on the edges of the pan. Season with salt and pepper.
Stir in the white wine. Cover the pan and steam for about 3 minutes over low heat.
Scatter in the cheese, put the lid back on and cook for 30 or so seconds. Turn off the heat.
Set aside for 1 to 2 minutes and melt the cheese with residual heat.
Transfer to a serving dish.
Sprinkle with black pepper to taste.
Story Behind this Recipe
In preparation for Christmas and New Year holidays when we often eat at home with friends, I made up this easy recipe to be served as part of a meal or with drinks.
The salmon in step 3 falls apart easily once in the frying pan, so make sure it is slightly cooked before turning it gently to brown.