Cod fillet in Chinese cabbage as a casserole

Ingredients for 4 servings:

• 3 cup(s) water, boiling
• ½ tsp vegetable broth, granulated
• 1 tsp turmeric
• 1 ½ cup(s) buckwheat
• 800 g cod fillet(s)
• Salt
• pepper
• 8 leaves of Chinese cabbage up to 12, depending on size
• ½ tbsp vegetable broth, granulated
• Water, boiling
• 60 g carrot(s)
• 100 g zucchini, without seeds
• 80 g celery
• 1 tsp salt
• Oil, rapeseed oil
• 400 ml vegetable stock (0.5 tsp granulated vegetable stock)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free / egg-free / dairy-free without PS

Add the rinsed buckwheat grains to boiling water seasoned with 0.5 tsp granulated vegetable stock and 1 tsp turmeric. Once back to a boil, reduce the heat to low, cover, and simmer for about 20 minutes (except for buckwheat from Ukraine, which cooks faster). When the water level is within the grains, turn off the heat and let them swell for about 10 minutes; then they will be dry and grainy. Finely grate the carrots, celery, and zucchini and season with 1 tsp seasoning salt, or more to taste. Blanch the Chinese cabbage leaves in 0.5 tbsp granulated vegetable stock for about 1 minute, then drain in a colander. Divide the buckwheat grains among four greased 1-liter ovenproof bowls. Place 4 x 2 Chinese cabbage leaves (depending on size) next to each other, overlapping slightly, then add the seasoned fish, then the seasoned vegetables, then roll them up, place the end of the roll on your face, on top of the buckwheat. (Seam facing down) Pour in the vegetable stock so that it is about 1-1.5 cm high in the bowl, put the lid on, and bake in a cold oven at about 160°C for about 30-50 minutes. P.S.: I had some blanched Chinese cabbage leaves left over, so I topped them with 2 slices of Limburger each, rolled them up, placed them next to the fish rolls, and baked them. I served them with dry 14% red wine.