List of Ingredients
- 1 lb 13 OZ. of cod fillets, without skin
- 9 OZ. of frozen chanterelle mushrooms, thawed and squeezed of any excess water
- 9 OZ. of large shrimp, peeled
- 4 OZ. of leeks
- 6 of savoy cabbage leaves
- 1 of carrot
- 1 of celery stalk
- 1/2 onion
- Bay leaves
- Parsley
- Chives
- Cream
- Butter
- Extravirgin olive oil
- Salt
- Pepper
Method
Cut the tail and the abdominal part of the cod fillet in order to obtain a sort of brick; open it like a book and chop up the clippings. Blanch the cabbage leaves, drain them and lay them on a kitchen towel. Flatten them using a meat mallet. Slice the leek and sauté it in a little butter, salt and pepper.
Sprinkle it over the fish along with some chopped parsley and chives, then place the shrimp on top (with a few small cuts made in them so they remain straight while cooking) and the chopped clippings. Add salt and pepper, roll the cod up and then wrap each piece in the cabbage leaves. Bind them with kitchen string, transfer to a baking dish, add a drizzle of oil and some salt and bake at 350°F for approximately 35 minutes.
Sauté the chopped celery, carrot and onion with a pat of butter and a tablespoon of oil, then add a bay leaf and the chanterelles. Brown the mushrooms, then add a ladle of water and cream each, add salt, cover and cook over low heat for 4-5 minutes. Remove the cod from the oven, untie the string and cut each roll into thick slices; serve with the chanterelles and pour the liquid from the baked cod on top.