Monkfish in Savoy Cabbage
(Percentage of daily recommendation)
|Calorie||614 kcal||(29 %)|
|Protein||41 g||(42 %)|
|Fat||18 g||(16 %)|
|Carbohydrates||66 g||(44 %)|
|Sugar added||0 g||(0 %)|
|Roughage||10 g||(33 %)|
|Vitamin A||1.2 mg||(150 %)|
|Vitamin D||2.9 μg||(15 %)|
|Vitamin E||9.5 mg||(79 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||10.9 mg||(91 %)|
|Vitamin B₆||0.6 mg||(43 %)|
|Folate||125 μg||(42 %)|
|Pantothenic acid||1.4 mg||(23 %)|
|Biotin||15.4 μg||(34 %)|
|Vitamin B₁₂||5.4 μg||(180 %)|
|Vitamin C||51 mg||(54 %)|
|Potassium||925 mg||(23 %)|
|Calcium||207 mg||(21 %)|
|Magnesium||116 mg||(39 %)|
|Iron||6.5 mg||(43 %)|
|Iodine||55 μg||(28 %)|
|Zinc||3.2 mg||(40 %)|
|Saturated fatty acids||3.2 g|
|Uric acid||310 mg|
Place the saffron in a small bowl with 4 tablespoons of hot water. Let stand for 10 minutes.
In a small bowl, combine eggs, 1 tablespoon olive oil, salt to taste and the saffron water. Place flour in a bowl and whisk in the egg mixture.
Using the dough hook of a hand mixer, knead until a ball begins to form. Place the dough on a lightly-floured surface and knead with your hands for another 4-5 minutes. Wrap dough in plastic wrap and let stand 1 hour.
Rinse and finely chop carrots and fennel. Peel and finely chop the shallots.
Rinse and scrub the mussels. Drain well. Discard any mussels with opened shells that do not close when tapped lightly.
Heat the remaining oil in a large pot. Sauté the prepared vegetables over medium heat until shallots are translucent. Add vermouth and mussels. Cook until the mussels have opened, 4-5 minutes. Remove mussels from the pot and set aside. Discard any mussels with closed shells.
Bring the liquid to a boil over high heat and cook until reduced by half, about 5 minutes. Add soy creamer and cook while stirring until mixture is creamy, 4-5 minutes more. Season with salt and pepper and return the mussels to pot.
Divide the dough into 3 portions and roll out progressively thinner using a pasta machine until the dough is very thin (second to the thinnest setting on machine). Cut into noodles. Sprinkle a baking sheet with semolina. Lay the noodles on the semolina and refrigerate until ready to use.
Remove large outer leaves from cabbage and save the remaining portion of the cabbage for another use. Boil outer leaves for 2 minutes in a pot of salted water. Drain well and reserve.
Cut the thick leaf veins out of the cabbage and thoroughly pat the leaves dry.
Place a large piece of aluminum foil (70x70 cm, approximately 28 x 28 inches) on the work surface. Cover the aluminum foil with plastic wrap. Lay the cabbage leaves on the plastic, overlapping the leaves. Leave the left and right margins of the plastic (1.5 inches) uncovered. Season lightly with salt and pepper.
Rinse monkfish fillets. Pat dry, season with pepper and place atop the cabbage. Use the plastic and foil to roll into a tight tube. Twist the ends firmly.
Bring a very large pot of salted water to a boil. Reduce heat to medium. Add the cabbage roll into the water and simmer for 20-25 minutes. Rinse chervil, shake dry and pluck leaves.
Cook the noodles for 3-4 minutes in boiling salted water. Heat the mussel stew and season with salt and pepper.
Lift the cabbage roll out of the water and cut into thick slices. Remove foil carefully. Drain the pasta and serve with monkfish and mussel stew on decorative plates. Garnish with chervil and serve immediately.