Chinese cabbage parcels with cod

The Landhaus team wishes you bon appetite.

INGREDIENTS:

•  12 large Chinese cabbage leaves
• 1 bunch of chives
• 500 g cod,
• 1 egg
• 80 g sour cream,
• 1 tbsp lemon juice
• ½ tsp grated lemon peel
• ½ tsp salt,
• ¼ tsp pepper
• ¾ l vegetable broth,
• 200g rice

Sauce:

• 2 MB fish stock,
• 70g peanut butter
• 120 g tomato ketchup,
• ¼ tsp salt
• ½ tsp chili powder,
• 1 tbsp peanuts

INSTRUCTIONS:

Blanch the Chinese cabbage leaves in boiling salted water, drain on kitchen paper and cut the ribs flat.
Blanch the chives briefly and pat dry.
Puree the cod pieces for approx. 15 seconds/speed setting 5 .
Add the egg, sour cream, lemon juice, lemon peel, salt and pepper, stir in for approx. 10 seconds/speed 2 and transfer. Pour vegetable broth into the mixing bowl. Place the rice in the cooking basket, place the cooking basket in the mixing bowl and set the Thermomix to 25 minutes/Varoma®/level 2 .
Place 2 teaspoons of fish farce in the middle of each prepared Chinese cabbage leaf, fold into a bag and tie with chive stalks.
Put the packets in the Varoma® and place them on the Thermomix 10 minutes before the time is up.
After the time has elapsed, remove Varoma®, remove the cooking insert and empty the mixing bowl.

Sauce for Chinese cabbage parcels:
Put the fish stock, peanut butter, tomato ketchup, chili powder and salt together in the mixing bowl and cook for 4 mins/80 °C/speed 2 . Add 1 tbsp peanuts and stir for 5 seconds/speed 6 .