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1
Clean the fish and cut into cubes.
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2
Blanche (drop the cabbage leaves into boiling salted water for about a minute) then remove and drop into iced water and drain.
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3
You can remove some of the stalk if you wish but make sure you do not separate each leaf.
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4
Separate your butter into 3 X 50 grams.
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5
Chill one amount ready for sauce, it needs to be very cold .
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6
brush the mushrooms and chop roughly, fry in 50 grams of unchilled butter ,remove from pan,mix with fish.
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7
( if using prawns add raw to the mushrooms.
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8
mix well just before rolling the parcel.
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9
They will cook in oven adjust time to 20 minutes) Season with salt ,pepper and a little Cayenne pepper.Add a little mixture to cabbage leaf (two leaves for one roll) and make a little parcel.
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10
Fry in 50 grams of unchilled butter carefully for about a minute from all sides.
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11
Chill rest of the butter
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12
Transfer to ovenproof dish, pour over the frying butter and cook at 200C for 15 minutes in oven.
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13
Finely chop the onion and cook in the red wine ,reduce until half the liquid.whisk the very cold butter under.
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14
Season with salt and pepper.Serve with new potatoes or fried potatoes and and the sauce
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15
If you are not happy to use red wine, then use a pomegranate or cranberry juice .
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16
If you want a deeper colour for contrast add drop of red food colour.
