Normandy: stuffed cabbage leaves

In true Norman fashion I had to make an amazing fish dish! This was a tricky one for me because I don't really eat much fish, let alone cook fish! However part of this contract is learning to cook new things, so I gladly accepted the challenge. I found this recipe in 'On Rue Tatin' it was given to the author by the fish merchant’s wife. I am not going to give out the recipe details for fear of copyright infringement (I will, however, lend the book.) Here I will gladly share the steps I took to procure these little bundles.

At first glance at this recipe I felt intimidated by the steps involved, the length in the directions and the use of fish. Little did I know how simple and delightful the dish would be. Luckily, the long directions were packed full of useful bits of information.

As with every recipe we start with a trip to the grocery store. I found imported crème fraiche, which was more expensive and defiantly less amazing then the real thing but I though it was important for this particular dish.
(the apples are for dessert, so hold on...)


Then you combine all the filling ingredients (cod, shallot, crème fraiche, salt and pepper) in a food processor and blend until elastic (nice image right???)

                                     LOOK YUMMY??

I was skeptical, but it actually smells really delightful.... ON TO THE CABBAGE!!
Of course we ran into a problem here, the cabbage we had was both rotten and chopped in half so it was time for round two of the grocery store run (luckily my darlin' boyfriend went for me). Then it was time to get started.

I heard a great tip on some TV show (I don't remember which one) that in order to easily peal the leaves off a head of cabbage you just blanch the whole cabbage quickly and it will make your life easier and the leaves will not rip off into tiny pieces. I did this and it helped immensely.

First I peeled all the leaves I needed, which turned out to be almost all the usable ones. Then I gave them some time in boiling water, the leaves came out when they were pliable but not yet limp. As soon as they came out of the hot water they were placed in an ice cold bath and then set out to dry. Which looked just beautiful!

don't you agree?

Now it was on to filling the leaves. I was really worried about the little tears I had made in the leaves but it turned out to not a problem at all! I was relived I imagined having fish spilling out all over! Not a pretty sight.

I got out my filling, my lemon zest and cut out the hard part of the leaf and began.

Now just roll it up (remember if it gets messy toothpicks are your friend not your foe)

TA DA! After a short 20 minutes in the steamer they are ready for consumption! I squirted them with lemon juice and then in the true footsteps of the French I made a warm lemon crème fraiche sauce that was to die for (maybe my favorite part!)

This was a very simple meal with showy results. I would definitely suggest trying I thought it was amazing, light and packed with flavor!!!