John Myers
Contents
show
Filled Savoy Cabbage Balls on Lime Risotto with Saffron Sauce
The perfect filled savoy cabbage balls on lime risotto with saffron sauce recipe with a picture and simple step-by-step instructions.
Savoy cabbage balls
- 1 piece Savoy
- 150 g Salmon fillet
- 1 shot Noilly Prat
- 750 g Pikeperch fillet
- 100 ml Cream
- 1 piece Protein
- 1 pinch Salt
- 1 pinch Pepper White
- 500 ml White wine
Saffron sauce
- 500 ml Fish stock
- 400 ml Cream
- 1 shot Noilly Prat
- 0,2 g Saffron threads
- 1 pinch Salt
Lime risotto
- 200 Cup Rice
- 300 piece Shallots
- 1 tbsp Butter
- 2 tbsp Olive oil
- 300 ml Riesling
- 1,5 l Poultry stock
- 100 g Grated Parmesan
- 50 g Butter flakes
- 50 ml Cream
- 2 piece Limes
- 1 pinch Pepper White
- 1 pinch Nutmeg
Savoy cabbage balls
- For the savoy cabbage balls, peel 5 beautiful large leaves from the savoy cabbage, remove the central rib, blanch in boiling water for less than 1 minute. Then quench the leaves in ice water.
- Cut the salmon fillet into small cubes, drizzle generously with the Wehrmut and freeze briefly in the freezer. In the meantime, for the fish farce, puree the pikeperch in the mixer, add the cream, egg white and spices.
- Put a savoy cabbage leaf in a coffee cup, let the edges hang over, put in some fish farce with a spoon, put the salmon cubes in the middle and cover again with fish farce. Fold up the edges of the savoy cabbage that are over the edge of the cup and place the ball with the folded ends facing down on a steaming rack. Make all the balls like this.
- Put half and half water and dry white wine in the steamer and steam the balls for 15-20 minutes.
Saffron sauce
- For the saffron sauce, reduce the fish stock, cream and the shot of Noily Prat by half. Season with Persian saffron and salt just before serving.
Risotto
- For the risotto, first wash the rice several times until the wash water is clear. Peel and finely dice the shallot.
- Sweat the shallots in olive oil and butter until they are translucent and then add the rice and roast. Then deglaze with the white wine.
- When the white wine has evaporated, add the hot chicken stock so that the rice is well covered, stirring again and again. Repeat this until the rice is cooked through. When the rice is cooked to your liking, stir in the cold butter, add the grated Parmesan, then stir in the spices, lemon zest and juice and enough cream that it is nice and creamy.
- Put one or two heaped tablespoons of rice in a deep plate, place the fish ball on top and pour the saffron sauce around the edge.
Facebook Comments