for 4 person

Fish

1	organic lemon, use only ½ of grated zest
½ bunch	dill, finely chopped
½ tsp	salt
a little	pepper
600 g	pangasius fillets, cut into approx. 3 cm cubes

To make the rolls

8	savoy cabbage leaves
	salted water, boiling

Sweet potato mash

800 g	sweet potatoes, peeled, cut into approx. 3 cm cubes
	salted water, boiling
40 g	butter
a little	nutmeg
½ tsp	salt
a little	pepper

Pangasius and cabbage rolls

2 dl	vegetable bouillon
1 dl	full cream
2 tsp	Maizena cornflour
2 tbsp	water
a little	dill, finely chopped

How it's done

Fish

Mix the lemon zest, dill, salt and pepper, and use to season the fish.

To make the rolls

Blanch the cabbage leaves in salted water for approx. 30 secs. per batch, remove with a slotted spoon, dip briefly in ice-cold water, drain, pat dry, remove the stalk.

Arrange the fish on top of the leaves, fold the sides of the leaves inwards, roll up.

Sweet potato mash

Cook the sweet potatoes in salted water for approx. 20 mins. until soft. Drain the sweet potatoes and return to the pan, mix in the butter. Mash the sweet potatoes with a fork, season.

Pangasius and cabbage rolls

Bring the stock and cream to the boil, add the rolls, cover and cook over a medium heat for approx. 15 mins., remove and keep warm.

Stir the cornflour into the water, add to the stock, simmer for approx. 3 mins., return the rolls to the pan and heat gently. Garnish with a little dill.

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