This dish makes one crayfish
go a long way. You need a pot and a baking dish of some
Bring a pot large enough to hold the cabbage, half filled with
water, to the boil. Add the cabbage and simmer, covered, for half
an hour. Drain and set aside to cool.
Kill the crayfish (chill to 2°C until insensible, then pierce
with a knife between the eyes) and then boil for about 5 minutes.
Remove from the water and allow to cool.
Place monkfish, cut into chunks, into a food processor with 50ml
cream and salt. Process until cut into a coarse paste. Add lemon
juice and pulse to combine. Scrape from the food processor into a
Take the meat from the crayfish and cut into small (about 1cm
cube) pieces. Add the crayfish meat to the blended monkfish, cover
Place the body of the cooked crayfish into the pot and smash it
into small pieces with a heavy instrument (I use a paint scraper
that both cuts and smashes). Cover with water and simmer for 1
Strain liquid from the smashed body. Discard body and keep the
liquid. Put liquid back on the heat and reduce until you have about
1 cup. Add remaining cream, brandy and tomato paste. Simmer until
reduced to about 1 1/2 cups then set aside.
Take the now cold cabbage and, using a small knife, cut the core
from the bottom of the cabbage. Carefully peel leaves from the
cabbage. You want to get 6-8 complete leaves. Lay the leaves on the
table and divide the crayfish/monkfish mixture between the leaves.
Place the mixture in a large blob near the base of the leaf, then
roll up, completely enclosing the crayfish/monkfish mixture.
Place the crayfish-filled cabbage rolls into a baking dish. Add
white wine, cover and cook in a pre-heated 175°C oven for 25 -30
Serve with hot crayfish sauce.