Savoy cabbage fish packet with curry cream to glazed coriander carrots and basmati rice

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean the carrots, leaving a little green, peel and wash. ##Clean the savoy cabbage, peel off 8 large leaves and wash. Use the rest of the savoy cabbage for other purposes. Cook the leaves in boiling salted water for 3-4 minutes until soft.

2. 2

   Remove and rinse with cold water. Cook the carrots in boiling salted water for 3-4 minutes until al dente, remove and rinse with cold water. ##Wash the fish, dab dry and cut into 8 pieces.

3. 3

   Drain the savoy cabbage leaves, dab dry well and cut the thick middle rib flat. Spread the leaves with curry paste. Place a piece of fish on each. Season with salt. Fold the sides of the ##cabbage## leaves over the fish, roll them up into packets, tie them together with kitchen twine.

4. 4

   Heat the oil in a large frying pan. Fry the fish parcels for 3-4 minutes all around. Pour in stock and wine, add 1 tbsp. butter, bring to the boil, cover and simmer over a low heat for about 10 minutes. Cook rice in boiling salted water according to package instructions.

5. 5

   Melt 1 tablespoon of butter in a saucepan. Fry the carrots for about 4 minutes at low heat, sprinkle with 1/2 teaspoon sugar and leave to caramelise briefly. Wash the coriander and dab dry.

6. 6

   Pluck the leaves from the stems, except for something to garnish, and chop finely. Fold the coriander into the carrots and season with a little salt. Remove the fish parcels and keep them warm. Pour cream into the stew stock, bring to the boil and thicken with sauce thickener.

7. 7

   Season to taste with salt, pepper and sugar. Arrange parcels, carrots and sauce on plates, garnish with coriander. Serve with rice.

Nutrition Facts

KCAL
530 kcal

CARBS
53 g

FATS
23 g

PROTEINS
9 g