Small cabbage stuffed with haddock
Ingredients
Instructions
- 1 small cabbage
- 600 g Haddock
- 50 cl Whole milk
- 1 onion
- 2 eggs
- 10 cl Heavy cream
- 40 g Butter
- 1 shallot
- 1 garlic clove
- 3 sprigs of flat-leaf parsley
- 2 bay leaves
- Salt
- Pepper
- Bring a pot of water to a boil and immerse 8 large cabbage leaves. Cook them for 5 minutes.
- Drain them and rinse them with very cold water.
- Remove the thickest ribs. Finely chop 250 g of cabbage heart and melt them with 20 g of butter.
- Cut the haddock fillet in 2 or 3, put it in a saucepan and add the milk. Bring to a simmer and cook for 5 mins.
- Drain the fish. Remove the skin and bones then crumble the flesh.
- Melt the chopped shallot and garlic in the remaining butter in a saucepan. Add eggs, cream, salt and pepper. Scramble over low heat, stirring constantly, 3 min.
- Mix the brouillade with the cabbage fondue, the chopped parsley and the crumbled haddock.
- Spread this stuffing over the cabbage leaves and fold them over. Tie them crosswise.
- Steam them for 20 minutes.
- Serve hot with a little melted semi-salted butter with lemon zest and parsley.
Small cabbage stuffed with haddock
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