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1
Carefully remove 12 large cabbage leaves from the head of cabbage (reserve remaining cabbage for another use) an d wash in cold water.
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2
Blanch in boiling, salted water until flexible, 5 to 7 minutes; refresh in ice water to stop the cooking.
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3
Heat the olive oil in a medium frying pan over med-high heat.
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4
Add the mushrooms and saute until almost tender, about 3 minutes.
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5
Stir in the shallot, butter, salt, and pepper and cook 1 minute.
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6
Let cool.
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7
Cut the salmon crosswise into four equal pieces to yield four narrow strips.
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8
Cut out and discard ribs from the cabbage leave.
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9
Cut four 12-inch squares of doubled cheesecloth.
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10
To assemble: Place a square of cheesecloth on a work surface.
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11
Center three cabbage leaves, layered, over the bottom half of the cheesecloth to make a 6-inch square of leaves.
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12
Season one piece of salmon with salt and pepper, and set it on top of the cabbage, 2-3 inches from the bottom edge and centered between left and right sides.
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13
Spread with about 1 1/2 T of mushroom mixture.
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14
Fold the bottom edge of thte cabbage square over the fish and roll to cover completely.
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15
Roll in the cheesecloth and tie the ends.
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16
Repeat to make three more roulades.
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17
Place the roulades in a pot or deep frying pan just large enough to hold them in a single layer and pour the fish stock over the cover.
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18
Bring to a boil, reduce the heat and simmer very gently until the fish is cooked through, about 7 minutes.
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19
Remove from the stock.
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20
Remove the string and cheesecloth, and slice each roulade into thirds.
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21
Place two slices on each of six plates, and serve hot.
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22
To make your own fish stock:.
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23
Melt the butter in a large, nonaluminum saucepan over medium heat.
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24
Add the onion and cook 5 more minutes.
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25
Add the bones and cook 5 more minutes.
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26
Add the rest of the ingredients, bring to a simmer and cook, skimming the film that accumulates on the surface, 20 minutes.
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27
Strain, pressing down to extract as much liquid as possible from the solids.
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28
Cool in an ice bath.
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29
Yields about 1 1/2 quarts.
