Savoy Cabbage – Fish – Roulades
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 leaves savoy cabbage
- 300 g salmon fillet (s)
- 300 g fish fillet (s) (pikeperch or saithe)
- some lemon juice
- 1 tablespoon dill
- 3 pinch (s) salt
- 2 shallot (s)
- 20 g butter
- 125 ml white wine
- 200 g crème fraîche
- 1 some pepper
- 2 tablespoon capers
Print Recipe
Pin Recipe Instructions
- Clean, wash and blanch the savoy cabbage leaves and cut the thick ribs flat. Rinse the fish, pat dry, drizzle with the lemon juice.
- Chop the salmon with a sharp knife and chop it a little, then spread it on the savoy cabbage leaves, sprinkle with the dill. Divide the other fish fillets into 8 pieces and place on top, lightly salt. Roll up the savoy cabbage and pin or roll it around with kitchen twine.
- Finely chop the shallots and sauté in the butter, deglaze with wine. Put this stock in a baking dish, place the savoy cabbage rolls on it and cook in the preheated oven at approx. 200 degrees for 20-25 minutes. Take out the rolls, keep warm and stir the crème fraîche into the onion stock and let it reduce a little. Then season with salt and pepper, stir in the capers and serve.
- Carrot-broccoli-vegetables and tagliatelle go well with it.
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