Zander pointed cabbage rolls

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the pointed cabbage. Carefully remove 4 large leaves and blanch in plenty of boiling salted water for about 2 minutes. Remove, rinse with cold water and drain. Cut the leaves in half lengthwise, cutting the thick vein of the leaves away.

2. 2

   Cut the rest of the cabbage into fine strips from the stalk.

3. 3

   Rinse the fish, dab dry and cut the fillets in half crosswise. Season with salt and pepper. Cover each with 1/2 pointed cabbage leaf. Spread 1 tsp. pesto on each and roll up. Fix with wooden skewers.

4. 4

   Wash the thyme. Pour fish stock, wine and Pernod into a deep pan. Add thyme, peppercorns and 1/2 teaspoonful of salt. Bring to the boil and reduce the heat. Place fish rolls in the stock, cover and cook for about 10 minutes.

5. 5

   In the meantime peel and finely dice the onion. Heat the butter in a wide saucepan. Sauté diced onion in it. Add pointed cabbage strips and about 5 tbsp. water. Season with salt and pepper. Cover and stew at low heat for about 10 minutes.

6. 6

   Carefully remove the rolls from the stock and keep warm in a hot oven (approx. 75°C). Pour the stock through a sieve into a small pot, bring to the boil and boil down at high heat for about 5 minutes. Stir in crème fraîche and the rest of the pesto.

7. 7

   Season sauce and pointed cabbage with salt and pepper. Serve with the zander rolls. Serve with rice.

Nutrition Facts

KCAL
530 kcal

CARBS
12 g

FATS
29 g

PROTEINS
45 g