Fish Steamed In Napa Cabbage - *p Cooking Cla

---------- Recipe via Meal-Master (tm) v8.03

Title: FISH STEAMED IN NAPA CABBAGE - *P COOKING CLA
Categories: Seafood
Yield: 6 servings

12 Leaves Napa cabbage
1 lb Salmon fillets, skinned
1 lb Sole fillets, skinned
2 tb Olive oil
1 tb Lemon juice
1 ts Minced garlic
1/4 c Minced shallots or scallions
1/4 ts Pepper
1/2 ts Salt
1 ts Chopped fresh thyme (1/4 t d
1 ts Chopped fresh basil (1/4 t d

-----------------------FOR THE SAUCE-----------------------
1/2 c Seafood stock
2 Red bell peppers roasted pee
1 1/2 ts Lemon juice
1 ts Anchovy paste or salt
1 pn White pepper

~----------FOR THE FISH:-------------- BRING A POT OF
WATER to a boil, and blanch the cabbage leaves until
pliable, about 2 minutes. Drain and set aside. Cut the
salmon and sole into 1/2-inch cubes, and set aside.
Heat the oil in a small skillet over medium heat. Add
the shallots and garlic, and saute, stirring
frequently, for 5 minutes. Add to the fish, along with
the lemon juice, pepper, salt, thyme and basil. Place
2 cabbage leaves overlapping slightly. Divide mixture
in the center of the six sets of leaves. Roll cabbage,
tucking in the sides to enclose the filling, and
secure the rolls with toothpicks. Place in a bamboo
steamer, and steam over boiling water for 7 to 10
minutes. While the rolls are steaming, puree the
stock, peppers, lemon juice, anchovy paste and pepper
in a blender or food processor with a steel blade.
Pour into a small saucepan, and bring to a boil over
medium heat. Reduce by half, stirring frequently. To
serve, place a pool of sauce on the plate, and top
with a cabbage roll. Note: The cabbage rolls can be
refrigerated for a day before cooking, tightly covered
with plastic wrap. Do not steam until just prior to
serving. The sauce can also be prepared a day in
advance, and refrigerated. Reheat over a low flame,
stirring occasionally.

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