Fish in Cabbage Leaf

In a large saucepan, bring water to a boil and then season lightly with salt. Carefully peel off nice, large leaves, rinse and blanch in the bubbling boiling water for 4-5 min, remove and quench on the spot. In the same water, blanch the leek leaves (washed) for 3 min and quench.

On a board, with a kitchen knife, flatten the thick center rib from the cabbage leaves.

Cut the fish fillets into 2×2 cm cubes and mix in a baking bowl with cayenne pepper, sherry, soy sauce and finely chopped parsley. On each cabbage leaf, form the fish mixture divided into parcels and shape the leaves into an oblong parcel, tying it with a strip (1 cm wide) of the leek leaf to form a parcel. Heat these packets in a frying pan (with a suitable lid) with half butter, half oil and lightly color. Add the fish stock and season with salt and pepper and cook for 18-20 minutes.

The rest of the cabbage and leek can be used elsewhere.

Cooking With Organic

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