Salmon Roulades Wrapped in Cabbage Recipe

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Ingredients:

Serving

1 head green cabbage
1 tsp olive oil
1/2 lb oyster mushroom, chopped
1 tbsp shallot, chopped
1 tbsp unsalted butter
1/2 tsp salt
1/4 tsp pepper
1 lb salmon fillet, skinned (5-6 inches wide )
6 cups cold fish stock (recipe follows or buy from your fish monger)
fish stock (if you make your own )
1 tsp unsalted butter
1 onion, sliced
1 1/2 lbs fish bones (from nonoily white fish only such as flounder, sole , halibut , or bass)
1 sprig fresh thyme
1 bay leaf
2 parsley sprigs
10 peppercorns, preferably white
1 1/2 cups white wine
6 cups water

Directions:

Carefully remove 12 large cabbage leaves from the head of cabbage (reserve remaining cabbage for another use) an d wash in cold water. Blanch in boiling, salted water until flexible, 5 to 7 minutes; refresh in ice water to stop the cooking.
Heat the olive oil in a medium frying pan over med-high heat. Add the mushrooms and saute until almost tender, about 3 minutes. Stir in the shallot, butter, salt, and pepper and cook 1 minute. Let cool.
Cut the salmon crosswise into four equal pieces to yield four narrow strips. Cut out and discard ribs from the cabbage leave. Cut four 12-inch squares of doubled cheesecloth.
To assemble: Place a square of cheesecloth on a work surface. Center three cabbage leaves, layered, over the bottom half of the cheesecloth to make a 6-inch square of leaves. Season one piece of salmon with salt and pepper, and set it on top of the cabbage, 2-3 inches from the bottom edge and centered between left and right sides. Spread with about 1 1/2 T of mushroom mixture. Fold the bottom edge of thte cabbage square over the fish and roll to cover completely. Roll in the cheesecloth and tie the ends. Repeat to make three more roulades.
Place the roulades in a pot or deep frying pan just large enough to hold them in a single layer and pour the fish stock over the cover. Bring to a boil, reduce the heat and simmer very gently until the fish is cooked through, about 7 minutes.
Remove from the stock. Remove the string and cheesecloth, and slice each roulade into thirds. Place two slices on each of six plates, and serve hot.
To make your own fish stock:.
Melt the butter in a large, nonaluminum saucepan over medium heat. Add the onion and cook 5 more minutes. Add the bones and cook 5 more minutes.
Add the rest of the ingredients, bring to a simmer and cook, skimming the film that accumulates on the surface, 20 minutes.
Strain, pressing down to extract as much liquid as possible from the solids. Cool in an ice bath. Yields about 1 1/2 quarts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	262.02 Kcal (1097 kJ)
Calories from fat	83.54 Kcal
		% Daily Value*
Total Fat	9.28g	14%
Cholesterol	80.52mg	27%
Sodium	582.73mg	24%
Potassium	867.37mg	18%
Total Carbs	9.09g	3%
Sugars	3.83g	15%
Dietary Fiber	3.45g	14%
Protein	29.5g	59%
Vitamin C	34.7mg	58%
Iron	1.4mg	8%
Calcium	234.8mg	23%

Amount Per 100 g
Calories	46.87 Kcal (196 kJ)
Calories from fat	14.94 Kcal
		% Daily Value*
Total Fat	1.66g	14%
Cholesterol	14.4mg	27%
Sodium	104.24mg	24%
Potassium	155.16mg	18%
Total Carbs	1.63g	3%
Sugars	0.68g	15%
Dietary Fiber	0.62g	14%
Protein	5.28g	59%
Vitamin C	6.2mg	58%
Iron	0.2mg	8%
Calcium	42mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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