Steamed Redfish in Cabbage Purses
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,032 cal. | (49 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 57.6 g | (192 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 52.6 mg | (438 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 25.7 mg | (214 %) | ||
| Vitamin B₆ | 3.6 mg | (257 %) | ||
| Folate | 606 μg | (202 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 997 mg | (1,049 %) | ||
| Potassium | 5,246 mg | (131 %) | ||
| Calcium | 1,378 mg | (138 %) | ||
| Magnesium | 310 mg | (103 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 1,035 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 61 g |
Ingredients
- Ingredients
- 8 large Savoy cabbage
- 200 grams Basmati rice
- 350 grams redfish fillet
- 2 Tbsps olive oil
- 2 tsps ginger (freshly grated)
- 1 garlic clove
- 3 tsps Lemon peel
- 1 Tbsp lemon juice
- 2 tsps Dill (finely chopped)
- salt
- freshly ground peppers
- 300 milliliters fish stock
- For sauce
- ½ lemon ( for juice)
- salt
- freshly ground peppers
- 1 Tbsp butter
- 150 milliliters Whipped cream (very fresh)
Preparation steps
Cook rice according to package instructions and set aside.
Cut fish fillet into small cubes, season with salt and pepper and drizzle with lemon juice. Peel garlic and crush in a mortar. Mix with oil, lemon zest and ginger. Coat fish pieces with mixture. Refrigerate for 30 minutes.
Trim cabbage leaves to remove tough veins. Blanch cabbage leaves in boiling salted water for 2-3 minutes. Drain on paper towels.
Place 1-2 tablespoons of rice in the center of each cabbage leaf, top rice with fish. Sprinkle with dill. Roll cabbage leaves and tie with kitchen twine.
Pour fish stock into a pot with steamer and steam cabbage purses for about 15-20 minutes.
Prepare sauce. Melt butter, add lemon juice and bring to a boil. Add cream and bring to a boil, stirring. Season with salt and pepper. Remove from heat.
Remove kitchen twine from cabbage. Arrange cabbage purses on plates, drizzle with sauce and sprinkle with dill. Serve immediately.
