Redfish Roulades in Savoy Cabbage

Rinse the cabbage leaves and cut out the stalk with a V-shaped cut. Blanch the leaves in boiling salted water for 1 to 2 minutes. Reserve a few tablespoons of the cabbage cooking water for the sauce. Drain the leaves and rinse with cold water.

To make the roulades, rinse the fish fillets, pat dry, and season both sides with salt and pepper. Working with one cabbage leaf at a time, lay a cabbage leaf flat on a work surface. Top the cabbage leaf with a fish fillet and then roll the cabbage leaf around the fish to completely enclose it. Repeat with the remaining cabbage leaves and fish fillets.

Place the roulades in a steamer set over boiling water. Cover and steam until done, 15 to 20 minutes.

To make the sauce, peel and mince the onion. In a saucepan, heat the butter. Add the onion and sauté about 2 minutes. Add 2 tablespoons of flour, sauté about 2 minutes, and deglaze with a little cabbage cooking water. Stir in the cream. Simmer over medium heat, stirring, for 5 minutes. Season with salt and pepper. Finish the sauce by stirring in the chives.