Savoy Cabbage and Flounder Rolls with Herb Sauce
With around 50 mg per 100 grams, savoy cabbage is one of the top suppliers of vitamin C. One portion covers the daily requirement of this vitamin!
If you cannot find savoy cabbage, you can also wrap the fish in large spinach or chard leaves.
Ingredients
- For the rolls
- 8 lg leaves Savoy cabbage
- salt
- 4 Plaice fillet (4 oz)
- white peppers
- 1 Tbsp lemon juice
- 8 ozs dry white wine
- For the sauce
- 6 ozs mixed Fresh herbs (such as arugula, watercress, red basil, frisee lettuce)
- 1 tsp pink peppercorns
- 8 ozs Yogurt (0.1% fat)
- 3 ozs Vegetable broth
- 1 tsp lemon juice
- salt
- Red pepper flakes
Preparation steps
Rinse the savoy cabbage and blanch the leaves for 1-2 minutes until soft in a pan of salted water. Drain, rinse with cold water and drain again well. Spread 4 savoy cabbage leaves and flatten any hard veins.
Rinse the flounder fillets, pat dry, season with salt and pepper, and sprinkle with a little lemon juice. Place 1 flounder fillet over each cabbage leave, fold the sides and roll up tightly into rolls. If necessary, fix with toothpicks.
For the sauce, rinse the herbs, shake dry and chop coarsely. Add about ½ cup chopped herbs together with the pink peppercorns, yogurt, and the slightly heated broth to a blender and puree finely. Stir in the lemon juice and red pepper flakes, and season with salt.
Place the steamed savoy cabbage and the remaining herbs on plates. Cut the cabbage rolls into halves (remove toothpicks before), place over the cabbage and herbs into the plates, pour the herb sauce over, and sprinkle with red pepper flakes. Serve immediately.