Roasted Pointed Cabbage Leaves Stuffed with Redfish

From the pointed cabbage, peel the outer leaves, remove the stem and blanch for 3 min. Put in cold water and then blot.

Chop redfish, mix with chives, thyme and egg yolks . Knead well and mix with pepper and salt until well set.

Coat cabbage leaves with it, fold them and roast them in olive oil until brown on both sides.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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