Sea Bass in Savoy Cabbage

Ingredients

• 0.1 g saffron strands (1 packet)
• 2 Eggs
• 2 tbsp olive oil
• Salt
• 300 g wheat flour
• 100 g small carrots (2 small carrots)
• 1 bulb fennel
• 2 shallots
• 500 g mussels (or half Venus mussels)
• 125 ml dry vermouth
• 150 ml soy cream
• Pepper
• some semolina
• 6 leaves savoy cabbage (from one large head)
• 600 g sea bass fillet (whole piece)
• 4 stems chervil

Instructions

1. 1.

   Pour saffron into a small bowl and pour 4 tbsp hot water over it. Let steep for 10 minutes.

2. 2.

   Add eggs, 1 tbsp olive oil, salt, and saffron water; whisk together. Add flour to a bowl and fold in the egg mixture.

3. 3.

   Use a hand mixer with dough hooks to knead everything into a dough until a ball forms. Transfer to a floured surface and knead by hand for another 4‑5 minutes. Wrap in plastic wrap and rest for 1 hour.

4. 4.

   Meanwhile, peel and wash carrots and fennel; dice very finely. Peel shallots and mince finely.

5. 5.

   Wash mussels thoroughly, de‑scuttle and drain; discard any that remain closed.

6. 6.

   Heat remaining oil in a large pot. Sauté the prepared vegetables over medium heat until translucent. Deglaze with vermouth and add mussels. Cook for 4‑5 minutes until mussels open. Remove mussels and set aside; discard any still closed.

7. 7.

   Reduce the resulting mussel stock by half over high heat for about 5 minutes. Stir in soy cream and simmer another 4‑5 minutes until creamy. Season with salt, pepper, and return mussels to the sauce.

8. 8.

   Roll saffron dough on a pasta machine into thin sheets in three portions to level 2. Cut into noodle strips. Dust a baking sheet with semolina, place noodles on it, and cool for later use.

9. 9.

   Separate savoy cabbage leaves from the head (use remaining cabbage elsewhere). Boil salted water; cook leaves for 2 minutes. Drain and pat dry.

10. 10.

    Cut thick leaf strips and pat leaves dry again.

11. 11.

    Lay a large piece of aluminum foil (70x70 cm) on the work surface, cover with plastic wrap. Arrange overlapping savoy leaves on the foil, leaving a 4‑cm border on each side. Lightly season with salt and pepper.

12. 12.

    Rinse sea bass fillet, pat dry, season with pepper, and place on the lower edge of the cabbage bundle. Use foil to roll tightly into a firm cylinder; twist ends together.

13. 13.

    Bring a very large pot of salted water to a boil. Add the cabbage roll and simmer at medium heat just below boiling for 20‑25 minutes. Wash chervil, shake dry, and finely tear.

14. 14.

    Just before the end of cooking, cook noodles in boiling salted water for 3‑4 minutes. Warm mussel ragout and season with salt and pepper.

15. 15.

    Lift cabbage roll from water and slice into thick rounds. Carefully remove foil. Drain noodles and arrange on plates with sea bass and mussel ragout decoratively. Garnish with chervil and serve immediately.