Eat your way to healthier skin: green cabbage with trout

Green cabbage filled with trout

Main course

Four persons

Ingredients

• Green cabbage leaves
• 2 trout fillets
• 2 egg whites
• Coconut cream
• Chilli paste
• 1 onion
• 1 carrot
• 1 glass of white wine
• Salt
• Pistachio nuts

Preparation

Allow the cabbage leaves to boil for a couple of minutes. Cook the trout along with the onion and the carrot in white wine. Then mix the trout with the egg white, the chilli paste, coconut cream and the crushed pistachio nuts to form a homogenous mixture. Fill the cabbage leaves with the trout mix and steam for ten minutes. Serve the filled cabbage leaves with an olive oil sauce. Olive oil sauce: cook two finely chopped garlic cloves with a small amount of water and 1/2 dl of olive oil, paprika powder and a small amount of wine vinegar. Allow the sauce to cool down and then sieve.