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Trout and Cabbage Parcels
A delicious main course that could also be made with salmon, although this would have to be cut in half to reduce its thickness.
'Caramelised Tomato Sauce' or 'Almond Sauce' are good accompaniments.
For 4 as a main course:
8 large Savoy Cabbage leaves
8 Trout fillets, skinned or 4 Salmon fillets - halved to make them thinner
4 teaspoons of Dijon mustard
A sprinkling of Celery Salt
Freshly-ground Black Pepper
1. Remove any small bones from the fish with tweezers.
2. Spread the cabbage leaves out flat, and remove the central thick rib.
3. Bring a pan of lightly-salted water to the boil and blanch the cabbage leaves for 4 minutes, then drain them and refresh them under very-cold water.
4. Allow the cabbage leaves to dry.
5. Make small cuts across the skin-side of each fish fillet, then spread this side with mustard and sprinkle with celery salt and ground pepper.
6. Roll up each fillet, so they resemble a slice of Swiss roll, then wrap each one up in a cabbage leaf in such a way that the fish is completely covered.
7. Wrap each parcel tightly in cling film and steam them for 10 minutes until just firm to the touch.
To serve, unwrap the cabbage parcels and arrange 2 on each plate with a little of your chosen sauce. See 'Almond Sauce'; 'Caramelised Tomato Sauce"