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+--- Thread: Trevally and Cucumber in Cabbage Rolls (/showthread.php?tid=172891)
Trevally and Cucumber in Cabbage Rolls - tubeN2 - 12-08-2004
[ul]Ingredients:
[li]8 large outside cabbage leaves (any variety, ie white, savory or chinese) [li]600g trevally fillets (skinned and boned) (or any mild white fish) [li]200g cucumber (peeled and sliced) [li]4 gherkins (sliced thinly) [li]100g butter [li]1 teaspoon sesame seeds [li]Sea salt [li]2 teaspoons pink peppercorns (if you don't have them don't fret) [/li][/ul]
Blanch the cabbage leaves for 1 minute in boiling water, then plunge into cold water and drain. In 100g butter softly cook the trevally fillets until half done, then remove.
Lay the cabbage leaves flat. Put some trevally, cucumber and gherkin slices onto each leaf, then sprinkle with spices and drizzle with butter from the pan. Roll up into tight parcels.
To finish cooking use either a steamer, or pan with 1/2 cm of water and a lid, over moderate heat.
Serve with a fresh tomato sauce. Makes 4 servings. You can substitute sea bass or any mild, flaky fish for the trevally.
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