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🍽️ Monkfish in Savoy Cabbage Rolls with Saffron Noodles and Mussel Sauce

614 kcal · 30 min · 4 servings

Monkfish in Savoy Cabbage Rolls with Saffron Noodles and Mussel Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place saffron threads in a small bowl.
  2. 2. Pour 4 tablespoons of hot water over the saffron.
  3. 3. Let the mixture steep for 10 minutes.
  4. 4. Whisk the eggs with 1 tablespoon of olive oil, salt, and the saffron water.
  5. 5. Place the flour in a separate bowl.
  6. 6. Pour the egg mixture into the flour.
  7. 7. Knead the dough with the beaters of a hand mixer until a ball forms.
  8. 8. Place the dough on a floured work surface.
  9. 9. Knead the dough by hand for another 4 to 5 minutes.
  10. 10. Wrap the dough in plastic wrap.
  11. 11. Let the dough rest for 1 hour.
  12. 12. Peel carrots and fennel and wash them.
  13. 13. Dice the vegetables very finely.
  14. 14. Peel the shallot.
  15. 15. Finely chop the shallot.
  16. 16. Thoroughly wash the mussels.
  17. 17. Remove the beards from the mussels.
  18. 18. Drain the mussels.
  19. 19. Discard any mussels that are already open.
  20. 20. Heat the remaining oil in a large pot.
  21. 21. Sauté the prepared vegetables over medium heat until translucent but not browned.
  22. 22. Deglaze the vegetables with vermouth.
  23. 23. Add the mussels to the pot.
  24. 24. Cook the mussels for 4 to 5 minutes until they have opened.
  25. 25. Remove the mussels from the pot.
  26. 26. Set the mussels aside.
  27. 27. Discard any mussels that remain closed after cooking.
  28. 28. Reduce the mussel broth by half over high heat in about 5 minutes.
  29. 29. Stir in the soy cream.
  30. 30. Let the sauce cook for another 4 to 5 minutes until creamy.
  31. 31. Season the sauce with salt and pepper.
  32. 32. Return the mussels to the sauce.
  33. 33. Divide the saffron dough into 3 portions.
  34. 34. Roll each portion thin using a pasta machine on setting 2.
  35. 35. Cut the dough sheets into ribbon noodles.
  36. 36. Grease a baking sheet with semolina.
  37. 37. Place the noodles on the baking sheet.
  38. 38. Keep the noodles cool until needed.
  39. 39. Separate the savoy cabbage leaves from the head.
  40. 40. Bring salted water to a boil in a pot.
  41. 41. Cook the savoy cabbage leaves in the boiling water for 2 minutes.
  42. 42. Drain the leaves.
  43. 43. Let the leaves drain well.
  44. 44. Cut out the thick leaf ribs.
  45. 45. Thoroughly pat the leaves dry.
  46. 46. Place a large piece of aluminum foil (70x70 cm) on the work surface.
  47. 47. Cover the aluminum foil with plastic wrap.
  48. 48. Place the savoy cabbage leaves overlapping on the foil.
  49. 49. Leave a 4 cm border on the left and right sides.
  50. 50. Lightly season the leaves with salt and pepper.
  51. 51. Rinse the monkfish fillet.
  52. 52. Pat the fillet dry.
  53. 53. Season the fillet with pepper.
  54. 54. Place the fillet on the bottom edge of the cabbage.
  55. 55. Roll the cabbage tightly using the foil.
  56. 56. Twist the ends of the roll tightly.
  57. 57. Bring salted water to a boil in a very large pot.
  58. 58. Place the savoy cabbage roll in the boiling water.
  59. 59. Cook the roll over medium heat for 20 to 25 minutes just below the boiling point.
  60. 60. Wash the chervil.
  61. 61. Shake the chervil dry.
  62. 62. Finely tear the chervil.
  63. 63. Cook the noodles in boiling salted water for 3 to 4 minutes.
  64. 64. Heat the mussel ragout.
  65. 65. Season the ragout with salt and pepper.
  66. 66. Lift the savoy cabbage roll out of the water.
  67. 67. Slice the roll into thick pieces.
  68. 68. Carefully remove the foil.
  69. 69. Drain the noodles.
  70. 70. Decoratively plate the noodles.
  71. 71. Add the monkfish and mussel ragout to the noodles.
  72. 72. Garnish the dish with chervil.
  73. 73. Serve the dish immediately.

Nutrition per serving