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Pangasius and cabbage rolls
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 468
  • Fat about 23g
  • Carbohydrates about 38g
  • Protein about 25g
This is needed
This is needed for 4 people
Fish
  • 1 organic lemon, use only half of grated zest
  • 0.5 bunch dill, finely chopped
  • 0.5 tsp salt
  • 600 g pangasius fillets, cut into approx. 3 cm cubes
  • a little pepper
To make the rolls
  • 8 savoy cabbage leaves
  • salted water, boiling
Sweet potato mash
  • 40 g butter
  • 800 g sweet potato, peeled, cut into approx. 3 cm cubes
  • salted water, boiling
  • a little nutmeg
  • 0.5 tsp salt
  • a little pepper
Pangasius and cabbage rolls
  • 2 dl vegetable bouillon
  • 1 dl full cream
  • 2 tsp cornflour
  • a little dill, finely chopped
  • 2 tbsp water
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And that's how it's done
And that's 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.