Zander pointed cabbage rolls
easy
45 mins
45 mins
Ingredients
- 1 Pointed cabbage (approx. 600 g)
- 7-10 Tbsp Salt
- 1 medium onion
- 4 Pike-perch fillet, without skin (à approx. 200 g)
- 7-10 Tbsp white pepper
- 200 g Fresh cream
- 150 g red pesto
- 2 stem(s) Thyme
- 1 glass (400 ml) Fish stock
- 100 ml White wine
- 5 TABLESPOONS Pernod
- 10 black peppercorns
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp little wooden skewers
Directions
- 1
Clean the pointed cabbage, carefully remove 4 outer leaves. Blanch the leaves in boiling salted water. Remove and rinse with cold water. Cut the leaves in half lengthwise, cutting away the thick leaf veins. Wash the rest of the pointed cabbage, cut into fine strips, cutting out the stalk. Peel and finely dice onion
- 2
Wash fish, pat dry, cut fillets in half crosswise. Season with salt and pepper. Cover with 1/2 a pointed cabbage leaf each. Spread with 150 g crème fraîche and 100 g pesto. Roll up and fix with wooden skewers. Wash the thyme. Pour fish stock, wine and Pernod into a deep pan. Add thyme, peppercorns and salt. Bring to the boil, reduce heat. Cover the fish rolls and let them simmer in the hot stock for about 10 minutes
- 3
Melt the fat in another pan. Sauté the onion in it. Add pointed cabbage and approx. 5 tbsp. water, season with salt and pepper, braise for approx. 5 minutes at low heat. Carefully remove the rolls from the stock and keep warm. Pour the stock through a sieve, bring to the boil, boil down a little. Stir in 50 g pesto and crème fraîche each. Season to taste with salt and pepper. Season the pointed cabbage again. Serve rolls with sauce and pointed cabbage. Served with baguette bread
Nutrition Facts
600 kcal
14 g
37 g
46 g
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