Monday, March 24, 2014
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Dilled Trout Cabbage Rolls with Lemon Sauce
Yes, I know I just did cabbage rolls. But we got another cabbage so of course cabbage rolls again. Hm, what have I not put in cabbage yet? Fish? Fish it is.
I love cabbage rolls, and these were great. Very light, yet filling and just so good. Im going to make them again, soon. The lemon sauce was just right, and some mashed potatoes rounded out the meal.
6 cabbage rolls (3 servings)
1 hour - 45 minutes prep time
Prepare the Vegetables:
6 large outer Savoy cabbage leaves
1 large carrot
2 cups packed raw spinach
3 green onions
2 to 3 tablespoons fresh dillweed
Choose a cabbage with large outer leaves in good condition. Remove 6, and shave down the thick part of the stems. Blanch or steam until just limp, then cool at once under cold water. Drain well.
Peel and finely grate the carrot. Wash and pick over the spinach. Trim the onions, and cut them into inch long chunks.
Put the spinach, onions and dill into the bowl of a food processor.
Prepare the Filling:
450 grams (1 pound) fresh trout fillet
1 extra-large egg
1 teaspoon salt
1 teaspoon rubbed savory
1 teaspoon sweet Hungarian paprika
Peel the skin off of the trout fillet - I find it easiest to start at the tail end. Cut the trout into chunks, and add it to the vegetables in the food processor. Break in the egg, and add the seasonings. Process very briefly, until the mixture is chopped and amalgamated but still retains some texture. Remove it from the food processor and mix in the grated carrots.
Fill & Cook the Cabbage Rolls:
2 cups water
Lay the drained cabbage leaves out, convex side up. Place 1/6th of the filling in the middle of each leaf. Fold the stem side over the filling, then fold in the sides and roll up. Place the finished cabbage rolls in a single layer in a steamer, in a pot containing about 2 cups of water.
When they are all in the steamer, cover the pot and bring to a boil. Steam for 15 minutes.
Prepare the Lemon Sauce:
1/8 teaspoon salt
1/2 teaspoon sugar
2 teaspoons corn starch
1/4 teaspoon finely grated lemon zest
the juice of 1/2 lemon
While the cabbage rolls cook, mix the above ingredients in a small bowl, stirring well to ensure that there are no lumps.
When the cabbage rolls are done, remove them to a serving dish. There should be about 1 cup of cooking liquid left in the pot, or perhaps a little more. Add the well-mixed sauce ingredients to the hot cooking liquid, stirring constantly as you pour them in. Cook until the sauce thickens, in just a minute or two, stirring all the time. Pour a little over the cabbage rolls, and put the remainder into a sauce boat to pass with the cabbage rolls.
Last year at this time I made Peanutty Asian Style Salad and Berry Mousse.
Dilled Trout Cabbage Rolls with Lemon Sauce
I love cabbage rolls, and these were great. Very light, yet filling and just so good. Im going to make them again, soon. The lemon sauce was just right, and some mashed potatoes rounded out the meal.
6 cabbage rolls (3 servings)
1 hour - 45 minutes prep time
Prepare the Vegetables:
6 large outer Savoy cabbage leaves
1 large carrot
2 cups packed raw spinach
3 green onions
2 to 3 tablespoons fresh dillweed
Choose a cabbage with large outer leaves in good condition. Remove 6, and shave down the thick part of the stems. Blanch or steam until just limp, then cool at once under cold water. Drain well.
Peel and finely grate the carrot. Wash and pick over the spinach. Trim the onions, and cut them into inch long chunks.
Put the spinach, onions and dill into the bowl of a food processor.
Prepare the Filling:
450 grams (1 pound) fresh trout fillet
1 extra-large egg
1 teaspoon salt
1 teaspoon rubbed savory
1 teaspoon sweet Hungarian paprika
Peel the skin off of the trout fillet - I find it easiest to start at the tail end. Cut the trout into chunks, and add it to the vegetables in the food processor. Break in the egg, and add the seasonings. Process very briefly, until the mixture is chopped and amalgamated but still retains some texture. Remove it from the food processor and mix in the grated carrots.
Fill & Cook the Cabbage Rolls:
2 cups water
Lay the drained cabbage leaves out, convex side up. Place 1/6th of the filling in the middle of each leaf. Fold the stem side over the filling, then fold in the sides and roll up. Place the finished cabbage rolls in a single layer in a steamer, in a pot containing about 2 cups of water.
When they are all in the steamer, cover the pot and bring to a boil. Steam for 15 minutes.
Prepare the Lemon Sauce:
1/8 teaspoon salt
1/2 teaspoon sugar
2 teaspoons corn starch
1/4 teaspoon finely grated lemon zest
the juice of 1/2 lemon
While the cabbage rolls cook, mix the above ingredients in a small bowl, stirring well to ensure that there are no lumps.
When the cabbage rolls are done, remove them to a serving dish. There should be about 1 cup of cooking liquid left in the pot, or perhaps a little more. Add the well-mixed sauce ingredients to the hot cooking liquid, stirring constantly as you pour them in. Cook until the sauce thickens, in just a minute or two, stirring all the time. Pour a little over the cabbage rolls, and put the remainder into a sauce boat to pass with the cabbage rolls.
Last year at this time I made Peanutty Asian Style Salad and Berry Mousse.
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