Redfish Fillet with Cabbage

Put rice in a pot with double the amount of water and bring to a boil. Add salt. Cover and cook over low heat for about 15 minutes.

Clean cabbage, wash, drain and cut into fine strips. Peel onion and cut into fine rings. Blanch tomatoes, remove skin, cut in half, remove seeds and stalk. Cut tomato flesh into fine strips. Clean leek, cut in half, wash and also cut into fine strips.

Wash fish fillet and pat dry with a cloth. Drizzle lemon juice over it and salt and pepper the fish.

In a pot, bring vegetable soup and white wine to a boil with bay leaves and peppercorns. Place a steamer insert in the pot and place cabbage strips in it. Let steam for about 1/2 minute over the boiling broth. Add onion strips and salt and pepper the vegetables. Place fish on top of cabbage and onion mixture and top with tomato and leek strips and tarragon sprigs. Let steam together for 8 to 10 minutes. Remove from heat and let steam for an additional 5 minutes.

Remove steamer insert with fish and vegetables. Pour broth through a sieve, add mustard and olive oil, and whisk to combine. Season with salt and pepper.

Remove tarragon sprigs from fish and place on two plates along with vegetables, rice and sauce. Sprinkle with parsley and serve.

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