Stuffed Savoy Cabbage Leaves

Rinse and dry the fish fillet. Cut the salmon into small cubes, pour Noilly Prat, mix thoroughly and spread evenly on a plate. Put the fish cubes and fillet in the freezer for 15 min and freeze slightly.

Cut the center rib of savoy cabbage leaves flat and blanch the leaves in salted water for a few min. Rinse in ice cold water, lay out on a kitchen towel and dry. Place a metal bowl in a larger baking dish filled with ice cubes. Pass sea bass or possibly sole fillets through the fine disk of a meat grinder or possibly grind finely. Spread the puree through a fine sieve into the baking dish. Using a wooden spoon, gradually incorporate the (ice cold) whipping cream. Whip the egg whites until stiff and stir into the farce with the salmon cubes. Season and leave to cool.

Line a soufflé dish or a mug with a savoy cabbage leaf.

Pour in some of the fish sauce, fold the leaf over the top and press down firmly. Turn the resulting ball out onto a steaming rack. Form the remaining leaves in the same way.

Heat the wine and water in a saucepan, place the steaming rack inside and cook the savoy cabbage balls for 10-12 minutes over medium heat with the lid closed.

Boil fish stock, Noilly Prat, whipping cream and saffron until creamy. Season with salt, pepper and a little coriander. Serve the sauce with the savoy cabbage balls.

43g egg white:

53g fat:

7

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