-
1
Preheat the oven to 375 degrees F.
-
2
Blanch the head of cabbage in boiling salted water, about 5 minutes, then place in a basin of cold water.
-
3
Remove the whole leaves and cut away the tough core.
-
4
As you peel off the outer leaves, you may have to return the head of cabbage to the boiling water to soften the inner leaves.
-
5
Dry on a clean towel and reserve.
-
6
Place the matzoh meal in a small bowl.
-
7
Cover with 1 cup of stock and let soak until needed.
-
8
In a small skillet, heat the olive oil.
-
9
Over medium heat, saute the onion until wilted, 4 to 5 minutes.
-
10
Do not brown.
-
11
Cool.
-
12
In a wooden bowl or on a chopping board, chop the fish fine with a chopper or large knife.
-
13
Add the matzoh meal with the stock, the cooled onions, 3 egg yolks, the chopped parsley and tarragon, 2 teaspoons of salt, white pepper, and cayenne, and continue to chop until well combined.
-
14
In a clean, medium bowl, whisk the egg white until firm but not stiff.
-
15
Stir a little into the fish mixture, then, quickly but gently, and fold in the remaining whites.
-
16
To test for flavor, bring a little fish stock to a simmer, add a small ball of the fish mixture and cook for about 5 minutes.
-
17
Taste and correct seasoning.
-
18
Heat the remaining fish stock and spoon a little into an 11 by 17-inch baking pan.
-
19
Divide the fish mixture into 12 portions, about 4 ounces each, and enclose each portion in 1 or 2 cabbage leaves.
-
20
You will find that when the leaves get smaller, you will have to use 2 leaves to wrap the fish.
-
21
As each package is formed, place in the prepared baking pan, seam-side down.
-
22
This size pan holds the 12 packages comfortably.
-
23
Pour the remaining stock over the fish and top with the julienned carrots and leeks.
-
24
Cover the pan with foil and bake for 30 minutes.
-
25
Let cool in the stock and refrigerate until needed.
-
26
Presentation: Place 1 package of fish on each of 12 plates, garnishing with some of the julienned carrots and leeks.
-
27
Serve with homemade horseradish, white or red.
-
28
*
-
29
*To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with plastic wrap, and refrigerate until needed.
-
30
*To make red horseradish, boil 1/2 pound red beets until tender.
-
31
Peel and then finely grate into a medium bowl.
-
32
Add about 1/2 cup grated horseradish, or to taste, and combine thoroughly.
-
33
Refrigerate, covered, until needed.
