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Fish Steamed in Napa Cabbage - *P Cooking Cla
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
12 Leaves Napa cabbage
1 x ca. 450 gSalmon fillets, skinned
1 x ca. 450 gSole fillets, skinned
2 Esslöffelolive oil
1 Esslöffellemon juice
1 Teelöffelgarlic minced
1/4 TasseMinced shallots or scallions
1/4 Teelöffelpepper
1/2 Teelöffelsalt
1 TeelöffelChopped fresh thyme (1/4 t d
1 TeelöffelChopped fresh basil (1/4 t d
Sauce
1/2 TasseSeafood stock
Red bell peppers roasted pee
1 1/2 Teelöffellemon juice
1 TeelöffelAnchovy paste or salt
1 Prisewhite pepper
die Zubereitung:

~-For The Fish:- Bring A Pot Of Water to a boil, and blanch the cabbage leaves until pliable, about 2 minutes. Drain and set aside. Cut the salmon and sole into 1/2-inch cubes, and set aside. Heat the oil in a small skillet over medium heat. Add the shallots and garlic, and saute, stirring frequently, for 5 minutes. Add to the fish, along with the lemon juice, pepper, salt, thyme and basil. Place 2 cabbage leaves overlapping slightly. Divide mixture in the center of the six sets of leaves. Roll cabbage, tucking in the sides to enclose the filling, and secure the rolls with toothpicks. Place in a bamboo steamer, and steam over boiling water for 7 to 10 minutes. While the rolls are steaming, puree the stock, peppers, lemon juice, anchovy paste and pepper in a blender or food processor with a steel blade. Pour into a small saucepan, and bring to a boil over medium heat. Reduce by half, stirring frequently. To serve, place a pool of sauce on the plate, and top with a cabbage roll. Note: The cabbage rolls can be refrigerated for a day before cooking, tightly covered with plastic wrap. Do not steam until just prior to serving. The sauce can also be prepared a day in advance, and refrigerated. Reheat over a low flame, stirring occasionally.


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