Savoy Cabbage Rolls with fish in caper butter

Savoy Cabbage Rolls with fish in caper butter
Serves 6
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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  1. 6 large savoy cabbage leaves
  2. 8 tablespoons (1 stick) unsalted butter
  3. 1/4 cup capers, drained, rinsed, chopped
  4. 2 tablespoons chopped fresh parsley, your choice
  5. coarse sea salt
  6. freshly-ground black pepper
  7. six 4-ounce firm wild-caught fish fillets, like halibut or salmon
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, fill a large bowl with ice and water. set aside.
  3. Add cabbage leaves to boiling water in a large soup pot; blanch two minutes.
  4. Using a large slotted spoon, gently transfer leaves to bowl of ice water to cool.
  5. Drain and gently pat dry with paper toweling. Set aside.
  6. Place the butter in that same large soup pot.
  7. Bring to a bubble over medium-high heat and stir until brown, but not burnt.
  8. Add capers and parsley; turn off heat and stir the caper butter to blend.
  9. Add salt and pepper to taste. Set aside.
  10. Place 1 cabbage leaf, rib side up, on cutting board.
  11. Trim out the thickest part of the rib with a very sharp knife.
  12. Turn the leaf over so that it lies flat.
  13. Place a fish fillet on the bottom third of the leaf and sprinkle with salt and pepper.
  14. Spread a scant tablespoon of the caper butter over the fish.
  15. 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.
  16. Repeat with the rest of the fillets.
  17. Bring the remaining caper butter to melt and heat in the large pot.
  18. Place all fillets on the bottom of the soup pot on top of the butter, seam side up.
  19. Brown the packet for one minute.
  20. Gently turn the packets over and brown one minute.
  21. 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.
  22. Serve immediately, spooning the remaining butter sauce over all.
  1. 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