Savoy Cabbage Rolls with fish in caper butter
We very much savor a good slaw, but also look forward to casting about for varied preps starring the different types of cabbage offered during the harvest. These instructions might look a bit long, but only because they are detailed. The dish comes together quickly and easily. Wild rice and a green vegetable sit famously on the side.
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- 6 large savoy cabbage leaves
- 8 tablespoons (1 stick) unsalted butter
- 1/4 cup capers, drained, rinsed, chopped
- 2 tablespoons chopped fresh parsley, your choice
- coarse sea salt
- freshly-ground black pepper
- six 4-ounce firm wild-caught fish fillets, like halibut or salmon
- Bring a large pot of salted water to a boil.
- Meanwhile, fill a large bowl with ice and water. set aside.
- Add cabbage leaves to boiling water in a large soup pot; blanch two minutes.
- Using a large slotted spoon, gently transfer leaves to bowl of ice water to cool.
- Drain and gently pat dry with paper toweling. Set aside.
- Place the butter in that same large soup pot.
- Bring to a bubble over medium-high heat and stir until brown, but not burnt.
- Add capers and parsley; turn off heat and stir the caper butter to blend.
- Add salt and pepper to taste. Set aside.
- Place 1 cabbage leaf, rib side up, on cutting board.
- Trim out the thickest part of the rib with a very sharp knife.
- Turn the leaf over so that it lies flat.
- Place a fish fillet on the bottom third of the leaf and sprinkle with salt and pepper.
- Spread a scant tablespoon of the caper butter over the fish.
- Fold the bottom of the leaf up, then the sides of the leaf in, then the top of the leaf over all, making a packet.
- Repeat with the rest of the fillets.
- Bring the remaining caper butter to melt and heat in the large pot.
- Place all fillets on the bottom of the soup pot on top of the butter, seam side up.
- Brown the packet for one minute.
- Gently turn the packets over and brown one minute.
- Cover the pot and steam the packets for 10 minutes on low heat. The fish will become opaque inside the packets and the leaves translucent.
- Serve immediately, spooning the remaining butter sauce over all.
- Unlike with a lot of our cabbage roll preps, we do not have much luck with freezing the rolls pre-steam for a future need. And since we are lazy with pot scouring, we try to plan our kitchen activities to make multiple uses for each tool and pot.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/