Cabbage rolls with fish filling on Passover (Easter) – a detailed recipe cooking.
The author of the recipe is Wolfgang Pak, a professional chef, culinary writer
Time: 3 час.20 minutes. Difficulty: easy Servings: 12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 head of cabbage (approximately 1.1 kg.) Cabbage
- 900 gr. sliced white fish fillet, such as pike, carp, perch
- 1/2 tbsp. matzo flour
- 1 tbsp. l olive oil
- 1/2 chopped medium onion (140 gr.)
- 3 eggs divided into proteins and yolks
- 1/2 tbsp. chopped italian parsley
- 2 tbsp. l chopped fresh tarragon leaves (6 – 7 twigs)
- 2 – 3 tsp. salt
- 1/2 tsp ground white pepper
- Cayenne pepper to taste
- 1 liter fish stock
- 1 medium carrot peeled and thinly stripped the size
- 1 thinly stalked leek stalk (white only part)
- Homemade horseradish (* see tip)
Recipes with similar ingredients: white cabbage, perch, matzo, white peas, ground cayenne pepper, horseradish, beets, carrots, eggs, leek, parsley, tarragon
Recipe preparation:
- Blanch a head of cabbage in boiling salted water for about 5 minutes, then put in a sink filled with cold water. Separate whole leaves and cut off the coarse part (vein). When you remove the top leaves, you may need to put the cabbage again in boiling water so that the internal leaves become soft. Dry the leaves on a clean towel.
- Pour matzoh flour into a small bowl. Pour 1 cup broth and leave. Heat olive oil in a small frying pan butter. On medium heat, fry the onions until soft, 4-5 minutes. Not brown. Cool in a wooden bowl or on a chopping board. finely chop the fish with a cutter or a large knife. Add matzoh flour with broth, chilled onion, 3 egg yolks, chopped parsley and tarragon, 2 tsp. salt, white and cayenne pepper. Keep cutting until the ingredients mix.
- In a medium-sized clean bowl, beat the egg white until density, but not stable peaks. Stir a little protein into fish mixture, then quickly but gently mix the remaining squirrels. To check the taste, bring a little fish to a boil broth, dip a small ball of fish mixture into it and boil within 5 minutes Try and adjust the amount of spices.
- Preheat the oven to 190 ° C. Preheat the remaining fish broth and pour a little into a baking dish 28×43 cm. Divide fish mixture in 12 parts, approximately 110 gr. in each and wrap them in 1-2 cabbage leaves. When you get to more small leaves, then they will need 2 pcs. to wrap indicated amount of fish.
- After wrapping all the fish, lay the bundles on prepared baking sheet with the seam down. The form must be free to enter all 12 stuffed cabbage. Pour the fish with the remaining broth, lay on top julienne carrots and leeks. Cover the mold with foil and bake for 30 minutes Let cool in broth and if necessary keep in the refrigerator. Serve: Put 1 Fish Cabbage on each of 12 plates, garnish with a small amount of carrots and leek. Serve with homemade horseradish, white or red (* see tip). * For the preparation of white horseradish finely grate peeled fresh horseradish in a small bowl, cover cling film and refrigerate before use. * For cooking red horseradish, boil until soft 225 g. beets. Peel it, then grate it in a medium bowl size. Add approximately 1/2 tbsp. grated horseradish, or to taste, and mix thoroughly. Before use, store, covered, in the fridge.
