Blanch the savoy cabbage leaves briefly in boiling water. Mix the trout fillet together with eggs, spices and whipped cream in a hand mixer until a fine, smooth mixture is obtained. The amount from the hand mixer on the savoy cabbage leaves form and roll up tightly. Butter a frying pan and cook the trout cabbage rolls in the heated oven at 220 °C for about 15 minutes.
For the sauce, sauté the chopped shallots in a little bit of butter, add the white wine and cook until half.
Add the fresh whipped cream and gradually add the half-salted butter. Finally, whisk until smooth. To serve, pour the sauce over the cabbage rolls.