Redfish in Savoy Cabbage Coat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g redfish fillet (s)
- 1 lemon (s)
- salt and pepper
- 1 head savoy cabbage
- 4 teaspoons butter
- 250 ml vegetable stock
- Wine, white
- water (salt water)
Print Recipe
Pin Recipe Instructions
- Cut the redfish fillets into even pieces. Season with lemon juice, salt and pepper. Wash the savoy cabbage and remove the outer leaves. Carefully peel off as many leaves as there are pieces of fish.
- Cut the remaining savoy cabbage into 1 cm wide strips. Put the savoy cabbage leaves in boiling salted water for a few minutes, then drain and rinse with cold water. Spread out the leaves, cut out the stalk in a wedge shape and season with salt and pepper.
- Place a piece of fish on each leaf, roll it up, flipping the sides inwards. Heat the butter in a large (if available, also deep) pan. Fry the rolls in it and turn them carefully so that they stick together.
- Push the rolls tightly together, add the cut savoy cabbage and season. Pour in the vegetable stock and some wine and cook covered over a low heat for about 15-20 minutes. Boiled potatoes, puree or fried potatoes go well with it.
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