Prep 30 mins
Cook 20 mins
from Metropolitan Home.
- 1 head green cabbage
- 1 teaspoon olive oil
- 1⁄2 lb oyster mushroom, chopped
- 1 tablespoon shallot, chopped
- 1 tablespoon unsalted butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon 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 teaspoon 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
- 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.