Fish Balls in Spring Roll Dough with Creamed Pointed Cabbage

Cut salmon and pike-perch into small pieces and turn through the coarse disc of the meat grinder. Rinse the young onion and cut into rings. Cut the carrots into small cubes. Add the egg white to the fish and vegetable mixture, mix well and add the corn starch. Season with pepper, salt, ginger, curry and ground chili. Fold in the cilantro and form small balls from the mixture. Cut the spring roll dough into thin strips. Roll the fish balls in it and press the dough a little bit smooth. Fry the balls in hot clarified butter until golden brown and drain on kitchen paper.

Cream pointed cabbage: Remove the outer leaves of the pointed cabbage. Remove the stem and cut the rest into narrow strips. Blanch the pointed cabbage in enough salted water, rinse and drain. Cut the shallots into narrow strips, sauté with the garlic in clarified butter without color. Extinguish with white wine and cook well. Add the lime juice and the whipped cream and cook until creamy. Season to taste with salt, pepper and freshly grated muscatel. Add the blanched cabbage, let it boil once. Add the tomato sticks, whipped cream and chives just before serving.

Serve: Divide the pointed cabbage evenly among plates and arrange the fish balls on top.

Our tip: Fresh chives are much more aromatic than dried ones!

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