Cabbage wrapped fish with mushrooms and mussels in curry sauce
|1 Tbsp||Unsalted butter|
|1 Tbsp||Olive oil|
|1 cup||Button mushrooms|
|2 sprigs||Fresh thyme|
|1 to taste||Salt and freshly ground black pepper|
Mussels in curry sauce
- For the mushroom mixture, melt the butter with the oil in a frying pan.
- Wash and chop the mushrooms, add to the pan and cook until they have released all their liquid and begun to brown - about 10 minutes.
- Add the thyme, season with salt and pepper, lower the heat and cook until the mushrooms are almost dry.
- Transfer to a food processor and pulse the mixture until coarsely chopped. Drain the mushrooms in a sieve and refrigerate.
- Bring a large saucepan of salted water to the boil and cook four cabbage leaves for 1 minute until wilted.
- Lift out using a draining spoon and immerse them in a bowl of iced water to stop further cooking. Drain each leaf on absorbent kitchen paper and pat dry.
- Trim the thick centre rib from each leaf. Lie a large square of plastic wrap on a chopping board and place a cabbage leaf on top.
- Overlap the edges where you took out the rib so that there are no gaps.
- Slice the fish into 3 long slices. Spread one piece with mushroom mixture then top with a second piece.
- Spread another layer of mushrooms over this piece and top with the remaining slice.
- Place the fish on top of the cabbage leaf, season with salt and fold the cabbage around the fish.
- Pull the plastic wrap around the cabbage parcel and twist both ends together, making sure it is completely sealed.
- Bring a saucepan of water to the boil and using a steamer basket, steam the parcels for 12 minutes.
- Remove them from the basket and cut in half, removing the plastic wrap. Divide between 2 serving plates, then ladle warm mussel sauce next to them.
- For the mussels, heat the oil in a large saucepan, then fry the curry paste. Peel and finely chop the garlic and ginger.
- Add to the pan and cook for a good 6 minutes, then add the turmeric and coconut milk. Simmer for 5 minutes, then tip in the mussels.
- Cover the saucepan and steam the mussels open - about 5 minutes. Add the juice of a lemon, lower the heat and stir in the basil leaves.
- Shake the pan well, then serve.