Savoy Cabbage Rolls with Redfish

Ingredients

• 4 large savoy cabbage leaves
• Salt
• 4 redfish fillets (150 g each)
• 1 onion
• 30 g Butter
• 2 tbsp flour
• 100 ml heavy cream (at least 30% fat)
• pepper (ground)
• 3 tsp chives sprigs

Instructions

1. 1.

   Wash the cabbage leaves and cut the stem V-shaped. Blanch the leaves in boiling salted water for 1-2 minutes, then cool under cold running water. Reserve the blanching liquid. Rinse the redfish fillets, pat dry and season both sides with pepper and salt. Place one fillet on a cabbage leaf, roll into a parcel so all edges are sealed. Set the parcels in a steamer basket over boiling water, cover and steam for 15-20 minutes.

2. 2.

   Meanwhile peel and finely dice the onion; sauté in melted butter for about 2 minutes. Add 2 tbsp flour, cook another 2 minutes, then deglaze with some cabbage liquid and the cream. Simmer for 5 minutes on medium heat, season with salt and pepper, and finish with chives sprigs.

3. 3.

   Plate the rolls on a preheated dish with the sauce.

4. 4.