Packets of Sea Cabbage - Strasbourg , Alsace, France

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Packets of Sea Cabbage

  From the restaurant "LA COURONNE" in Baldenheim 

  Ingredients to serve 4 people 
4 leaves of green cabbage
200 g of monkfish
200 g of red gurnet
4 fillets of sole
200 g of hake
150 g of mussels (removed from shells)
100 g of carrots
50 g of celery
25 cl of white wine
50 g of salmon eggs
10 g of shallots
200 g of butter
salt and white pepper

  Preparation 
Dice the carrots and celery into very small cubes and blanch them. Blanch the cabbage leaves and refresh them in cold water.
Place each cabbage leaf on a sheet of aluminum. Place a slice of each different fish in the cabbage leaves. Season with salt and pepper.
Add the mussels and the cubes of carrots and celery. Close the aluminum packets and steam them for 15 minutes.
To prepare the white butter sauce reduce the white wine in a saucepan with the chopped shallots, whisk in the butter in small quantities, and season with salt and pepper.
Pour the white butter sauce onto warm plates, place the cabbage packet (which has been taken out of the aluminum) in the center of the plate, finish by decorating with some salmon eggs and a touch of parsley or chervil.
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