Cabbage Roll with Pikeperch and Sorrel Sauce
A classic dish featuring fresh ingredients in a traditional sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large cabbage leaves
- Salt
- 300 g fresh pikeperch fillet (ready to cook, skin removed)
- 80 ml heavy cream
- Pepper (freshly ground)
- 1 splash Lemon juice
- 600 g cauliflower florets
- 80 g Butter
- Nutmeg (freshly grated)
- 1 tbsp Olive Oil
- 175 ml fish stock
- 75 ml dry white wine
- 100 g sorrel
- 50 ml heavy cream
- 30 g cold butter
Instructions
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1.
Clean the cabbage leaves, trim the tough edges, blanch them briefly in boiling salted water, drain, shock in ice water, pat dry and lay two slightly overlapping leaves on a work surface.
-
2.
Wash the fish, dry, cut into small cubes, roughly chop 100 g and combine with cream; refrigerate for 10 minutes. Blend the chilled fish cubes with cold cream, season with salt, pepper, and lemon juice. Mix in remaining fish cubes and spread over cabbage leaves. Roll tightly, wrap in cling film, and chill until serving.
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3.
Wash cauliflower florets, slice 2-3 large ones into thin rounds (total 8 slices) and steam the rest over simmering vegetable broth. Puree half with butter, chop the other half and mix with the puree; season with salt, pepper, and nutmeg.
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4.
Sauté cauliflower slices in a hot pan with olive oil until golden brown on both sides.
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5.
Bring fish stock and white wine to a boil in a pot. Add crab claws, warm briefly, remove and set aside. Wash sorrel, discard stems, reserve some leaves for garnish, add the rest to the broth, pour in cream, puree with an immersion blender, then fold in cold butter. Season with salt and pepper.
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6.
Arrange cauliflower puree as a flat square on a plate, place one half of a cabbage roll and two slices of roasted cauliflower on top, and crown the roll with two crab claws. Spoon sauce gently around it and garnish with sorrel leaves before serving.
