Catfish Fillets with Sauerkraut Rolls

Rinse leeks and cut the white and light-green parts into thin slices. Peel and finely chop the onions. Peel and press garlic. Sauté pressed garlic and leeks with half of the onions in 2 tablespoons of butter. Add sauerkraut and wine. Simmer uncovered for about 15 minutes until liquid is almost evaporated.

Mix the cornstarch with 1 tablespoon water until smooth. Add mixture to the pan. Season with salt and pepper.

Blanch the cabbage leaves in boiling salted water for about 2 minutes. Drain. Spread the sauerkraut mixture on the leaves and roll up. Wrap the rolls with chives and tie with kitchen twine.

Pour the white wine into a steamer, cover, and bring to a boil. Rinse fish fillets, pat dry, and place in the steamer. Season with salt, pepper, and the crushed coriander seeds, and sprinkle with mustard seeds. Place the sauerkraut rolls over fish and steam for about 10 minutes over simmering liquid at low heat.

Remove kitchen twine from sauerkraut rolls. Arrange the fish and rolls on warmed plates.