Stuffed Cabbage Rolls with Fish in Red Pepper Sauce
- For the cabbage rolls
- 2 slices Toast
- 4 tablespoons milk
- 1 walnut-sized piece of ginger
- 1 onion
- 300 grams Halibut
- 1 egg
- 2 teaspoons organic Limes (zest)
- 1 bunch Dill
- 8 medium-sized White cabbage
- 2 teaspoons sesame oil
For the cabbage rolls, tear toast into pieces, sprinkle with milk and let soak briefly. Peel ginger and chop. Peel onion peel and coarsely chop. Cut fish into cubes. Puree toast, fish fillet, ginger and onion in a food processor. Stir in egg and lime peel. Season with salt and pepper. Rinse dill, shake dry and chop, then fold dill into fish mixture.
Blanch cabbage leaves in boiling, salted water for 1-2 minutes, then rinse in cold water and pat dry between paper towels. Cut out thick part of stem and lay cabbage leaves flat on work surface. Place filling in the middle of each leaf. Fold edges of leaves over filling and roll up into a packet. Place fish rolls in a greased casserole dish with seam side down and brush with sesame oil. Bake in preheated oven on the middle rack at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), 15-20 minutes.
For the pepper sauce, rinse bell peppers and wipe dry and cut into quarters. Remove seeds and ribs and dice. Rinse chile pepper, wipe dry and cut lengthwise. Remove seeds and dice finely. Peel onion and dice finely.
Heat olive oil in a small pot with high sides. Sauté onion and chile pepper until onion is translucent, then add bell pepper and briefly sauté until tender. Deglaze pan with broth, cover and cook for about 15 minutes. With an immersion blender, puree mixture in pot and stir in crème fraîche. Season with salt and pepper. To serve, arrange fish rolls on a plate and serve with red pepper sauce.