Stuffed with fish

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500 g fish (fillet without skin and bones)

1/2 tbsp. salt

1 tsp. black pepper (freshly ground)

3 PCs egg (protein)

600 g sour cream

2 tbsp. butter

500 g the fish broth

200 g dry white wine

2 PCs egg (yolk)

1 PCs cabbage

Cut the fish in small pieces. Place in a food processor and blend, using the fine blade. Add salt, pepper and egg whites. Gradually add cream, stirring constantly.

Separate the leaves from the cabbage and blanch in lightly salted boiling water for 7 to 10 minutes.

Straighten the sheets and put on each 1 tablespoon fish mixture. Wrap the cabbage in small packages.

Oil the pan. Place cabbage rolls seam side down. Pour the broth and wine, simmer for 10 minutes. Remove from heat and keep in a warm place.

Strain the liquid, add the cream and cook over low heat until lightly thickens. Slightly cool. Beat the egg yolks with a small amount of warm sauce and mix with the remaining sauce, whisking vigorously.

Heat the sauce, but do not boil. Season with salt and pepper.

When serving, pour the sauce over. Serve the cabbage with boiled potatoes or rice.

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