Cabbage rolls with fish filling for Passover

Ingredients:

• 1 head (about 1.1 kg) of white cabbage
• 900 g of white fish fillet, such as pike, carp, or perch, cut into pieces
• 1/2 cup matzo meal
• 1 tbsp. l. olive oil
• 1/2 medium onion, chopped (140 g)
• 3 eggs, separated into whites and yolks
• 1/2 cup chopped Italian parsley
• 2 tablespoons chopped fresh tarragon leaves (6-7 sprigs)
• 2 - 3 teaspoons of salt
• 1/2 tsp ground white pepper
• Cayenne pepper to taste
• 1 liter of fish broth
• 1 medium-sized carrot, peeled and cut into thin strips
• 1 leek, thinly sliced ​​(white part only)
• Homemade horseradish (*see tip)

Preparation:

1. Blanch the cabbage head in boiling salted water for about 5 minutes, then place it in a sink filled with cold water. Separate the leaves and trim off the tough part (ribs). After removing the outer leaves, you may need to return the cabbage to the boiling water again to soften the inner leaves. Pat the leaves dry with a clean towel.
2. Place the matzo meal in a small bowl. Pour in 1 cup of broth and set aside.
   
   Heat olive oil in a small skillet. Sauté the onion over medium heat until soft, 4-5 minutes. Do not brown. Let cool.
   
   In a wooden bowl or on a cutting board, finely chop the fish with a paring knife or a large knife. Add the matzo meal and broth, cooled onion, 3 egg yolks, chopped parsley and tarragon, 2 teaspoons salt, white pepper, and cayenne pepper. Continue chopping until the ingredients are combined.
3. In a clean medium bowl, beat the egg whites until stiff but not forming stiff peaks. Fold a small amount of the egg whites into the fish mixture, then quickly but carefully fold in the remaining egg whites. To test the flavor, bring a small amount of fish stock to a boil, drop a small ball of the fish mixture into it, and simmer for 5 minutes. Taste and adjust the seasonings.
4. Preheat oven to 190°C.
   
   Heat the remaining fish broth and pour some into a 28x43 cm baking dish. Divide the fish mixture into 12 portions, approximately 110 g each, and wrap them in 1-2 cabbage leaves. When you reach the smaller leaves, you'll need 2 of each to wrap the specified amount of fish.
5. Once all the fish are wrapped, place the rolls seam-side down on the prepared baking sheet. The pan should be large enough to accommodate all 12 cabbage rolls. Pour the remaining broth over the fish and top with the julienned carrots and leeks. Cover the pan with foil and bake for 30 minutes. Let cool in the broth and refrigerate if needed.
   
   InningsPlace 1 fish cabbage roll on each of 12 plates, garnish with some carrots and leeks. Serve with homemade horseradish, white or red (*see tip).
   
   
   *To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with cling film and refrigerate until ready to use.
   
   *To make red horseradish, boil 225 grams of beets until soft. Peel them, then finely grate them into a medium bowl. Add about 1/2 cup of grated horseradish, or to taste, and mix thoroughly. Store, covered, in the refrigerator until ready to use.