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🍽️ Steamed Red Mullet in Cabbage Parcels
508 kcal · 30 min · 4 servings
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Ingredients
- 8 large Savoy Cabbage leaves
- 200 g Basmati rice
- 350 g Red Snapper fillet
- 2 tbsp Olive oil
- 2 tsp Ginger (freshly grated)
- 1 Garlic clove
- 3 tsp Lemon zest
- 1 tbsp Lemon juice
- 2 tsp Dill (finely chopped)
- Salt
- Pepper (freshly ground)
- 300 ml Fish stock
- 0.5 Lemon (juice)
- Salt
- Pepper (freshly ground)
- 1 tbsp Butter
- 150 ml Whipping cream (very fresh)
Instructions
- 1. Cook the rice according to the package instructions.
- 2. Cut the fish fillet into small cubes.
- 3. Season the fish with salt and pepper.
- 4. Drizzle the fish with lemon juice.
- 5. Peel the garlic.
- 6. Mash the garlic into a paste using a mortar.
- 7. Mix the garlic paste with oil, lemon zest, and ginger.
- 8. Add the marinade to the fish.
- 9. Stir everything well.
- 10. Let the fish marinate in the refrigerator for 30 minutes.
- 11. Cut off the hard stem from the savoy cabbage leaves as much as possible.
- 12. Blanch the savoy cabbage leaves individually for 2 to 3 minutes in boiling salted water.
- 13. Let the leaves drain on a clean kitchen towel.
- 14. Place a portion of rice (1-2 tablespoons) in the center of a savoy cabbage leaf.
- 15. Add 2-3 tablespoons of the fish mixture on top of the rice.
- 16. Sprinkle a pinch of dill over the filling.
- 17. Tie the savoy cabbage leaves into a pouch using kitchen twine.
- 18. Pour the fish stock into a pot with a steamer insert.
- 19. Steam the pouches for 15 to 20 minutes until cooked.
- 20. Melt the butter in a pan.
- 21. Add the lemon juice to the butter and bring it to a brief boil.
- 22. Pour in the cream.
- 23. Reduce the sauce slightly while stirring.
- 24. Season the sauce with salt and pepper to taste.
- 25. Plate the savoy cabbage parcels.
- 26. Add 1-2 tablespoons of sauce.
- 27. Garnish the dish with some dill.
- 28. Serve the dish immediately.
Nutrition per serving
- kcal: 508
- Protein: 28 g · Fett/Fat: 24 g · Carbs: 42 g