Fish cabbage rolls in Chinese cabbage

Category: Fish dishes

Ingredients
Chinese cabbage leaves	12 pcs
fillet of any white fish you like	one average
a raw egg	1 PC
draining. oil	1.5 tbsp. l.
flour	1 tbsp. l. with a slide
cream	250ml
fish broth
any hard cheese	200 g
salt, pepper, nutmeg, mustard seeds	taste

Cooking method

Here is such a recipe that came to my mind in winter, when I got tired of meat in all forms, but I wanted something cabbage with fish ... For lovers of delicate textures. Sorry for the photo, there is no other, it is swept away in the blink of an eye, and I am shy to rip the plates out of the hands of eaters
1. In a small amount of salted water, boil fish fillets (10-15 minutes)
2. From boiled potatoes we make mashed potatoes, with the obligatory addition of a raw egg, a little cream, half st. tablespoons draining the oil.
3. Blanch the Peking leaves in salted water. We take out, let it cool, having previously doused with cold water.
4. Divide the fillet into pieces (do not grind, but to feel on the tooth), mix in the puree. Add 70-100 g of coarsely grated cheese there. By the way, fish should be 3/5, and mashed potatoes 2/5, then it's tastier ...
5. On the prepared and cooled Peking leaves, in the hard part of the leaves, we go through with a chop hammer .... Do not be zealous ... So that the base remains to wrap the filling. Wrap the filling in the leaves (approx 1 tbsp. L. With a slide on a sheet). We put stuffed cabbage rolls in a heat-resistant dish.
6. Prepare the béchamel sauce. Heat the flour in a dry frying pan, then add the plum. oil. And then add the warmed cream in tiny portions. Then the broth left over from the fish. Ideally, the sauce should not be thick, but should resemble cream in consistency (22, 33 percent). Add salt, pepper, thyme, nutmeg and mustard ... The most important thing is to stir in one direction to avoid lumps ... During the whole time of making the sauce ...
7. Pour cabbage rolls with sauce and sprinkle with cheese (for lovers of golden brown crust) ... You can change the sequence, that is, cheese first, then sauce, for lovers of a more delicate consistency
In a preheated oven to 180 for 15 minutes, then another half an hour at 150 ... In principle, the time is very, very unstable and changeable Look into the oven, the sauce should boil and boil at least a quarter ... And as soon as the top began to turn red , take it out and ....