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Lobster stuffed green cabbage carrots 2 branches celery salt, white pepper, thyme, bay leaf white wine, water I cook it my way: Lobster stuffed green cabbage, served with fennel and butter sauce. 150 g Sole, pike-perch or halibut One of my favorite dishes from a trip to Belgium! 1 egg 70 cl cream salt and white pepper 4 green cabbage leaves 1 fennel 1 dl Noilly Prat 2 dl fish stock 1 dl cream 100 g butter Saffron threads 1 diced tomato Prepare a “court bouillon” by boiling the onion, carrots, celery, spices and the herbs in water and white wine. Add the lobsters, cook and then let them cool down in the same stock. When lobsters are completely cold, take the meat out of the shells. Make a fish mousse by blending the fish with the seasoning in a food processor. Add the egg and the cream. Do not over do that! Blanche the cabbage leaves in boiling water for a couple of minutes and dip in cold water to cool the leaves down. Place some of the fish mousse in the middle of each leaf. Divide lobster meat between the four cabbage leaves and wrap the cabbage leaves to little round packages. Wrap in plastic cling foil and tighten up. Steam the cabbage packages for 10 minutes. Cut the fennel to small cubes and boil with the Noilly Prat, fish stock and the saffron. Cook until liquid amount is reduced to one third. Add cream and boil again. Remove casserole away from the heat. Whisk butter into the cream and season with salt and white pepper. Cut the cabbage parcels into halves and place them in serving plates. Pour the sauce around them, add the diced tomatoes and serve warm.
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