There are some dishes that stick in the memory from the first meeting, that make one want to taste it again and again. This will sure happen with you when you try these bags from savoy cabbage. They are elegant, delicate and can be perfectly combined with juicy red fish, sweet leek, stewed in white wine and cubes of bacon. Serve them with gentle creamy Beurre Blanc sauce, and they will become an unforgettable element of a romantic dinner.
Prepare the necessary ingredients: cut shallots into small cubes, leeks into thin half-rings, bacon into small cubes with 4mm sides. Сhop garlic, dont forget to remove the core.
Cut thick fibrils from the savoy cabbage leaves.
Better to take leaves of one level, you can find them on the top or in the middle of the head, or take the most tender ones from the center. The leaves from the top are rather hard - they should be boiled longer, the thin and fragile ones - faster. Drop the leaves into the boiling over medium heat salted water. Press the leaves with something for them not to come up. Check the readiness by the entry of a knife into the most dense area of the leave (that is the very fibril, which we have cut), if the knife enters easily, the leaves are ready. The most important thing for leaves to hold the shape and not to fall into peaces. That will take about 4-5 minutes.
Extract the ready cabbage leaves from the pan and put them into a bowl of ice and water. Dont pour out the water where the leaves were boilng. Put the savoy cabbage into a colander to strain the water.
Melt butter in a saucepan, pour a little of plant oil. Stew bacon. Try not to give it color, then add shallots. Cook for a few minutes, stirring the ingredients.
Add leeks, then add salt slightly. Cook leek until soft and again try not to fry the onions. Add some thyme leaves, then add garlic and pour the wine, evaporating it completely. Add white pepper.
If the fish is with skin, remove it and cut away the dark areas of the meat situated under the skin of the fish. We should get a beautiful bright pink fillets.
Remove bones with tweezers.
Cut the fillet into 3 mm thick slices. Sprinkle the fish slices with salt and pepper on both sides.
Spread three layers of cling film (it is easy to be done on a chopping board) and start to make the bags. Lay out two leaves of pre-dried with a napkin savoy cabbage overlapping, with the lower parts of the leaves one on the other.
Lay a single layer of the fish on the top, taking into account the indents from the edges, then a layer of leeks with the bacon.
Gently make a bag squeezing the air out and fastening it tightly.
Bring the water in which we have cooked cabbage leaves to a boil, then reduce the temperature. Prepare the bags on medium heat for 4-5 minutes.
Put the bags on a plate with seam sides down.
300 g of salmon
4 leaves of savoy cabbage
2 heads of shallots
15 cm of a white stalk of a leek
60 g of bacon
4 tablespoons of white wine
1 clove of garlic
1-2 tablespoons of butter + a little bit of plant oil
few sprigs of thyme
salt, fresh-grounded white pepper
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