Zander pointed cabbage rolls

Name: Zander pointed cabbage rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Pointed cabbage (approx. 600 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pike-perch fillets (approx. 200 g each); 6-7 Tsp red pesto (glass); 2-3 stem(s) Thyme; 400-500 ml Fish stock (glass); 1⁄8 l White wine; 5 TABLESPOONS Pernod (French aniseed brandy); 1 Onion; 2 TABLESPOONS Butter; 150 g Fresh cream; 8 wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Pointed cabbage (approx. 600 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pike-perch fillets (approx. 200 g each)
6-7 Tsp red pesto (glass)
2-3 stem(s) Thyme
400-500 ml Fish stock (glass)
1⁄8 l White wine
5 TABLESPOONS Pernod (French aniseed brandy)
1 Onion
2 TABLESPOONS Butter
150 g Fresh cream
8 wooden skewers

Directions

1
Clean and wash the cabbage and remove 4 large leaves. Blanch in boiling salt water. Take out, drain. Cut leaves in half. Cut thick leaf veins flatter. Cut remaining cabbage into strips.
2
Fish fillets wash, dry dab, crosswise halve and spice. Cover each fillet with 1⁄2 cabbage leaf and spread with 1⁄2 TL Pesto. Roll up the fillets and pin them.
3
Wash the thyme. Bring the stock, wine and possibly Pernod to the boil in a deep pan (with lid). Add thyme, 1⁄2 tsp. salt and a little pepper. Cover the rolls and cook them at low heat for about 10 minutes.
4
Peel and chop the onion and sauté in hot butter. Steam cabbage briefly. Add 5 tablespoons of water, cover and stew for about 10 minutes. Season to taste.
5
Lift out the rolls, keep warm. Sieve the stock, boil down. Stir in crème fraiche and the rest of the pesto. Season to taste. Potatoes taste good with it.