Fish and savoy parcels

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the cabbage, remove 8 large leaves (use the remaining savoy cabbage for other purposes) and blanch briefly in boiling salted water. Take out, let drain. Wash fish and chives and dab dry. Sprinkle the fish with lemon juice, cut into 8 pieces and brush each with 1 teaspoon of mustard. Wrap into the cabbage leaves and tie each with a chive stalk.

2. 2

   Wash the potatoes and cook for 20 minutes. Bring the stock to the boil, add the savoy cabbage and cook for 15 minutes on a low heat. Cut remaining chives into small rolls. Stir sour cream and cornflour until smooth. Remove the savoy cabbage packet and keep warm. Stir the sour cream into the stock, bring to the boil, add the remaining mustard and season with salt and pepper. Sprinkle with chives. Drain and peel the potatoes. Arrange on plates with the savoy cabbage packets and sauce.

3. 3

   Remove the savoy cabbage packet and keep warm. Stir the sour cream into the stock, bring to the boil, add the remaining mustard and season with salt and pepper. Sprinkle with chives. Drain and peel the potatoes. Arrange on plates with the savoy cabbage packets and sauce. Garnish with chives and lemon

4. 4

   Per portion 1420 kJ/ 340 kcal