Recipe Sig's White Fish Pointed Cabbage Parcels : Delicious and Easy For You To Try

Recipe Sig's White Fish Pointed Cabbage Parcels : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Sig's White Fish Pointed Cabbage Parcels. You are currently reading Recipe Sig's White Fish Pointed Cabbage Parcels : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother Sigrun been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 8 large pointed cabbage leaves
2. 500 grams filet of cod or white fish of choice or use uncooked prawns ( shrimp)
3. 1 pinch salt
4. 200 grams close cup mushrooms
5. 150 grams butter, ( 3 X 50 grams )
6. 1 pinch each of pepper and cayenne pepper
7. 1 small onion
8. 200 ml good drinking red wine

Preparation steps:

1. Clean the fish and cut into cubes. Blanche (drop the cabbage leaves into boiling salted water for about a minute) then remove and drop into iced water and drain. You can remove some of the stalk if you wish but make sure you do not separate each leaf. Separate your butter into 3 X 50 grams. Chill one amount ready for sauce, it needs to be very cold .

   

2. brush the mushrooms and chop roughly, fry in 50 grams of unchilled butter ,remove from pan,mix with fish.( if using prawns add raw to the mushrooms. mix well just before rolling the parcel. They will cook in oven adjust time to 20 minutes) Season with salt ,pepper and a little Cayenne pepper.Add a little mixture to cabbage leaf (two leaves for one roll) and make a little parcel. Fry in 50 grams of unchilled butter carefully for about a minute from all sides. Chill rest of the butter

   

3. Transfer to ovenproof dish, pour over the frying butter and cook at 200C for 15 minutes in oven.

4. Finely chop the onion and cook in the red wine ,reduce until half the liquid.whisk the very cold butter under. Season with salt and pepper.Serve with new potatoes or fried potatoes and and the sauce

   

5. If you are not happy to use red wine, then use a pomegranate or cranberry juice . If you want a deeper colour for contrast add drop of red food colour.

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