| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 12 |
|
Leaves Napa cabbage |
| 1 |
lb |
Salmon fillets, skinned |
| 1 |
lb |
Sole fillets, skinned |
| 2 |
T |
Olive oil |
| 1 |
T |
Lemon juice |
| 1 |
t |
Minced garlic |
| 1/4 |
c |
Minced shallots or scallions |
| 1/4 |
t |
Pepper |
| 1/2 |
t |
Salt |
| 1 |
t |
Chopped fresh thyme, 1/4 t d |
| 1 |
t |
Chopped fresh basil, 1/4 t d |
| 1/2 |
c |
Seafood stock |
| 2 |
|
Red bell peppers roasted pee |
| 1 1/2 |
t |
Lemon juice |
| 1 |
t |
Anchovy paste or salt |
| 1 |
pn |
White pepper |
INSTRUCTIONS
~----------FOR THE FISH:-------------- BRING A POT OF WATER to a boil,
and blanch the cabbage leaves until pliable, about 2 minutes. Drain
and set aside. Cut the salmon and sole into 1/2-inch cubes, and set
aside. Heat the oil in a small skillet over medium heat. Add the
shallots and garlic, and saute, stirring frequently, for 5 minutes.
Add to the fish, along with the lemon juice, pepper, salt, thyme and
basil. Place 2 cabbage leaves overlapping slightly. Divide mixture in
the center of the six sets of leaves. Roll cabbage, tucking in the
sides to enclose the filling, and secure the rolls with toothpicks.
Place in a bamboo steamer, and steam over boiling water for 7 to 10
minutes. While the rolls are steaming, puree the stock, peppers, lemon
juice, anchovy paste and pepper in a blender or food processor with a
steel blade. Pour into a small saucepan, and bring to a boil over
medium heat. Reduce by half, stirring frequently. To serve, place a
pool of sauce on the plate, and top with a cabbage roll. Note: The
cabbage rolls can be refrigerated for a day before cooking, tightly
covered with plastic wrap. Do not steam until just prior to serving.
The sauce can also be prepared a day in advance, and refrigerated.
Reheat over a low flame, stirring occasionally. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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