Fish fillet in a savoy cabbage bag with mustard cream sauce

Ingredients for 4 servings:

• 8 large savoy cabbage leaves
• 500 g fish fillet(s), e.g. cod, wolffish or similar.
• salt and pepper
• 2 tbsp lemon juice
• 4 tbsp butter
• 200 g mushrooms, fresh
• 2 shallots
• 125 ml fish stock
• 125 g crème fraîche or sour cream
• 2 tsp mustard, hot
• 2 tsp coarse mustard
• possibly sugar
• 2 leek leaves for tying
• dill

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

also as a warm starter

Blanch the savoy cabbage leaves in salted water, rinse thoroughly, and slice the thick ribs flat. Cut the fish fillets into fairly large cubes, season with salt and pepper, and marinate with lemon juice. Finely slice the mushrooms and fry them in a tablespoon of butter. Let them cool slightly, then stir them into the fish cubes along with a spoonful of sour cream or crème fraîche. Spread the savoy cabbage leaves out and spread the fish filling in the center, shape them into pouches, and tie them with thin strips of leek. Bring a finger’s width of salted water to a boil in a large pot and place the savoy cabbage pouches on a steamer over the top. Cover with knobs of butter and steam for 8-10 minutes. For the sauce, finely dice the shallots and fry them in a tablespoon of butter until golden. Add the fish stock, sour cream, and mustard, and reduce slightly. Season to taste, adding a pinch of sugar if desired. It tastes great with boiled potatoes and dill, but also as a warm starter without potatoes. I serve the leftover savoy cabbage two days later as a vegetable.