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Fish 111
Filled savoy cabbage balls [Index: ] [Index: ]
MCRC00901981_BO_Gefuellte_Wirsingbaellchen-007_F39MCRC00915513_SE_Gefuellte_Wirsingbaellchen-011MCRC00897321_NF_Gefuellte_Wirsingbaellchen-017_RZ0FishSaltwater fishPreparation methodsSteamingRecipe categoriesFish
For 4 servings
Large perforated steamer
SAVOY CABBAGE BALLS:
500 g sea bass fillet, sole fillet or lemon sole fillet
150 g salmon fillet
2-3 tbsp vermouth
8 large, tender savoy cabbage leaves or 16 small
savoy cabbage leaves
Salt
White pepper freshly ground
400 ml cream, ice-cold
1 egg white
SAUCE:
250 ml fish stock from a jar
2 cl vermouth
200 ml cream
1 generous pinch saffron powder
Salt
White pepper freshly ground
Coriander
IN ADDITION:
Cooking oil for greasing
Per serving
666 kcal, 9 g carbs, 50 g fat, 41 g protein, 0,8 BU
PREPARATION
1. Rinse the fish fillets quickly under cold water, trim them and pat dry with kitchen towel. Also wash
the salmon briefly with cold water and pat dry. Cut into small cubes, pour over the vermouth, mix well
and arrange on a plate. Put the diced salmon and fish fillet into the freezer for 15 minutes and allow
to freeze slightly.
2.
3. Trim the central vein of the cabbage leaves to flatten them. Blanch the leaves as indicated in the
perforated steamer.
Universal pan, level 1 and large perforated steamer, level 3SteamingfalseTemperature100 °C100Duration8 minutes8
4. Spread out on a kitchen towel and leave to dry.
5. Purée the sea bass in the food processor to a fine consistency. Gradually stir in the cream. Whisk
the egg white until stiff and fold into the fish mixture with the diced salmon. Season with salt and
pepper.
6. Line a cup with a large savoy cabbage leaf or two small leaves. Add some of the fish mixture, fold
the top of the leaf over and press firmly. Turn the ball out into the lightly oiled, perforated steam
container. Cook the savoy cabbage balls as indicated.
Universal pan, level 1 and large perforated steamer, level 3SteamingfalseTemperature100 °C100Duration8-10 minutes8
7. To make the sauce, combine the fish stock, vermouth, cream and saffron in a pot and reduce to a
thick consistency. Season with salt, pepper and a little coriander. Make a pool of sauce on each plate
and arrange the savoy cabbage balls on top.
Setting procedure:
Steaming
100 °C
Savoy cabbage:
Cooking time: 8 minutes
Balls:
Cooking time: 8-10 minutes
Tip:
The balls will serve 8 as a starter.