Savoy Cabbage stuffed with Haddock in Dill Sauce
Pescatarians have a lot in common with vegetarians. They eat fruits, veggies, nuts, seeds, whole grains, beans, eggs, and dairy, and stay away from meat and poultry. But there's one way they part company from vegetarians: Pescatarians eat fish and other seafood. This recipe was created when my daughter came for Christmas and I wanted to impress her with something different. She is a pescatarian. This recipe was a big hit in our house and I would love to share it with you. This recipe could be totally gluten free if you substitute regular bread crumbs for gluten free ones.
This lighthearted recipe not only does taste good but it is very nutritious. It is an excellent source of high quality protein, and is high in Vitamin A, D, and B-complex.
Yields: 4 portions
Ingredients:
400 g fresh Haddock filets or any white fish fillets, cut up into small bite-size pieces
4 savoy cabbage leaves
2 garlic cloves, minced
1 shallot, finely chopped
3 teaspoons fresh dill, finely chopped
2 teaspoons fresh parsley, finely chopped
1/4 cup carrots, finely chopped
1/2 cup bread crumbs or gluten free bread crumbs
1 egg, lightly beaten
1 tbsp olive oil
250 ml vegetable broth
250 ml 35% cream
1 tablespoons Dijon mustard
for seasoning salt and white pepper
Instructions:
Remove 4 whole leaves from savoy cabbage without tearing them. Sometimes it is possible but if you run into problems, just immerse the whole cabbage in the boiling water and cook until the leaves loosened up and can be peeled off. Blanch leaves for 2–3 minutes until the leaves have softened slightly, but are still vibrant in colour.
Steamed leaves must go immediately into a cold water bath to ensure they stop on cooking. Cut coarse section from base of each leave. Let the leaves dry off in the colander.
Preheat oven to 350° F or 180° C.
In the medium frying pan, heat olive oil over medium heat. Add garlic and shallot until translucent, stir in finely chopped carrots. Cook for 2 minutes.
Remove from the heat and let it cool off.
Cut haddock fillets into small bite-size pieces. Place the fish in the bowl, add garlic/shallot mixture, bread crumbs, egg, parsley, 2 teaspoons of dill, 1 tsp salt, 1/2 tsp white pepper, julienne cut carrots and mustard. Mix all the ingredients.
Divide the fish mixture into 4 equal amounts. Place stuffing on the base of each leaf. Lift the the edge of the leaf over the stuffing and then roll up the filling in the leaf.
Place the cabbage roll, seam side down, in a baking dish just big enough to fit all of them at once.
Pour the vegetable broth over the cabbage rolls and cover the top with remaining left over cabbage leaves which will protect the cabbage rolls from browning on the top.
Bake the cabbage rolls for 30 minutes or until their internal temperature reaches 145 °F (62.8 °C).
Remove the dish from the oven, pour off the liquid into a small saucepan, remove and discard the additional loose leaves. Cover the cabbage rolls and keep them warm.
Heat up the cabbage liquid on medium-high heat and bring it to boil. Temper fresh cream with couple of spoons of hot liquid and then whisk it into the rest of cooking liquid. Add the Dijon mustard and continue to whisk until liquid thickens. Finally, add fresh dill to the made sauce
Pour prepared sauce over the cabbage rolls and serve on its own or with potato and parsnip pancakes.
Enjoy it!