Fish Steamed in Napa Cabbage

• 12 each napa cabbage leaves
• 1 pound salmon fillets skinned
• 1 pound sole fillets skinned
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic minced
• 1/4 cup shallots minced
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoons thyme chopped
• 1 teaspoons basil chopped
• 1/2 cup seafood stock
• 2 each sweet red bell peppers roasted, peeled
• 1 1/2 teaspoons lemon juice
• 1 teaspoon anchovy paste
• 1 pinch white pepper

1. BRING A POT OF WATER to a boil, and blanch the cabbage leaves until pliable, about 2 minutes.
2. Drain and set aside.
3. Cut the salmon and sole into 1/2-inch cubes, and set aside.
4. Heat the oil in a small skillet over medium heat.
5. Add the shallots and garlic, and saute, stirring frequently, for 5 minutes.
6. Add to the fish, along with the lemon juice, pepper, salt, thyme and basil.
7. Place 2 cabbage leaves overlapping slightly.
8. Divide mixture in the center of the six sets of leaves.
9. Roll cabbage, tucking in the sides to enclose the filling, and secure the rolls with toothpicks.
10. Place in a bamboo steamer, and steam over boiling water for 7 to 10 minutes.
11. While the rolls are steaming, puree the stock, peppers, lemon juice, anchovy paste and pepper in a blender or food processor with a steel blade.
12. Pour into a small saucepan, and bring to a boil over medium heat.
13. Reduce by half, stirring frequently.
14. To serve, place a pool of sauce on the plate, and top with a cabbage roll.

cabbage, salmon, skinned, olive oil, lemon juice, garlic, shallots, black pepper, salt, thyme, basil, seafood stock, sweet red bell peppers, lemon juice, anchovy paste, white pepper

Taken from recipeland.com/recipe/v/fish-steamed-napa-cabbage-39852 (may not work)