Chinese cabbage parcels with cod

Bon appétit from the country house team.

INGREDIENTS:

•  12 large Chinese cabbage leaves
• 1 bunch of chives
• 500 g cod,
• 1 egg
• 80 g sour cream,
• 1 tbsp lemon juice
• ½ tsp grated lemon zest
• ½ tsp salt,
• ¼ tsp pepper
• ¾ l vegetable stock,
• 200 g rice

Sauce:

• 2 MB fish stock,
• 70 g peanut butter
• 120 g tomato ketchup,
• ¼ tsp salt
• ½ tsp chili powder,
• 1 tbsp peanuts

INSTRUCTIONS:

Blanch the Chinese cabbage leaves in boiling salted water, drain on kitchen paper and cut the ribs flat.
Blanch the chives briefly and pat dry.
Cut the cod approx. 15 seconds/speed setting 5 puree. 
Add the egg, sour cream, lemon juice, lemon zest, salt and pepper, mix for approx. 10 seconds/speed setting 2 Stir in and decant. Pour the vegetable stock into the mixing bowl. Put the rice into the steamer basket, insert the steamer basket into the mixing bowl and stir the rice. Thermomix up 25 min./ Varoma®/speed setting 2 set.
Place 2 teaspoons of fish sauce in the middle of each prepared Chinese cabbage leaf, fold into a small bag and tie up with chive stalks.
Place the parcels in the Varoma® and place on the heat 10 minutes before the time is up. Thermomix place on the plate.
When the time has elapsed, remove the Varoma®, take out the cooking tray and empty the mixing bowl.

Sauce for Chinese cabbage parcels:
Add the fish stock, peanut butter, tomato ketchup, chili powder and salt to the mixing bowl and stir to combine. 4 min./80 °C/speed setting 2 cook. Add 1 tbsp of peanuts and 5 sec./speed setting 6 stir in.