Fish Steamed in Napa Cabbage

Directions

BRING A POT OF WATER to a boil, and blanch the cabbage leaves until pliable, about 2 minutes.

Drain and set aside.

Cut the salmon and sole into ½-inch cubes, and set aside.

Heat the oil in a small skillet over medium heat.

Add the shallots and garlic, and sauté, stirring frequently, for 5 minutes.

Add to the fish, along with the lemon juice, pepper, salt, thyme and basil.

Place 2 cabbage leaves overlapping slightly.

Divide mixture in the center of the six sets of leaves.

Roll cabbage, tucking in the sides to enclose the filling, and secure the rolls with toothpicks.

Place in a bamboo steamer, and steam over boiling water for 7 to 10 minutes.

While the rolls are steaming, purée the stock, peppers, lemon juice, anchovy paste and pepper in a blender or food processor with a steel blade.

Pour into a small saucepan, and bring to a boil over medium heat.

Reduce by half, stirring frequently. To serve, place a pool of sauce on the plate, and top with a cabbage roll.