Potato and Smoked Fish
Cabbage Rolls
PHOTO AT LEFT
ACTIVE 1 HR 50 MIN; TOTAL 2 HR 15 MIN
SERVES 6Butter enriches the filling of lean whitefish
and potato, making it easier to spread into
the cabbage leaves. A quick sear in the
skillet gives these rolls extra flavor.13 / 4 lb. russet potatoes
10 oz. smoked boneless, skinless
whitefish, broken into bite-size
pieces (about 2 cups)
1 / 2 cup chopped fresh dill, plus leaves
for garnish
1 / 4 cup unsalted butter, at room
temperature, plus 2 Tbsp. cold
unsalted butter, divided
1 large egg, beaten
1 Tbsp. thinly sliced fresh chives
11 / 2 tsp. kosher salt, plus more
1 / 8 tsp. ground white pepper
2 large heads green cabbage, halved
lengthwise and cored
2 Tbsp. canola oil, divided
2 cups fish stock (such as Bar
Harbor), divided
Sour cream and pickled red onions,
for serving- Bring potatoes to a boil in a large sauce-
pan of lightly salted water over high. Cook
until easily pierced with a paring knife,
about 25 minutes. Drain and let cool 25
minutes. Peel potatoes, and cut into^1 / 2 -
inch pieces; place in a large bowl. Add
whitefish, dill, room-temperature butter,
egg, chives, salt, and white pepper; gently
stir to combine. Set filling aside. - Bring a medium stockpot of salted
water to a boil over high. Carefully remove
about 20 large outer cabbage leaves in
bunches (so they are not completely sep-
arated), as well as 3 to 5 smaller leaves
(to patch up tears in the larger leaves).
Working in 2 batches, add cabbage leaves
to boiling water; cook until leaves are pli-
able and can bend easily without break-
ing, about 10 minutes per batch. Using a
spider, transfer leaves to a wire rack set
inside a rimmed baking sheet to drain.
Let cool 15 minutes. Separate large cab-
bage leaves; use a paring knife to carefully
shave veins to make it easier to roll the
filled cabbage leaves. - Lay cabbage leaves on a work surface,
cupped side up. Spoon^1 / 4 cup packed
potato filling onto 1 end of each cabbage
leaf. Starting at end with filling, roll up
leaf slightly, and fold outer sides of leaf
over toward center, keeping leaf pressed
tightly around filling as you roll into a neat
cylinder. Place cabbage rolls, seam sides
down, on a plate.
4. Heat 1 tablespoon oil in a large high-
sided skillet over medium. Add half of
cabbage rolls, seam sides down. Cook,
undisturbed, until browned, 4 to 5 minutes.
Carefully flip rolls, keeping seams intact.
Add 1 cup fish stock and 1 tablespoon cold
butter, gently swirling skillet to distribute.
Return to a simmer. Reduce heat to low,
and gently simmer, undisturbed, until
thickest part of vein is easily pierced with a
paring knife, 5 to 9 minutes. Transfer rolls
to a platter; cover to keep warm. Wipe skil-
let clean. Repeat process with remaining
1 tablespoon oil, remaining cabbage rolls,
remaining 1 cup fish stock, and remaining
1 tablespoon cold butter. Sprinkle cabbage
rolls with dill leaves. Serve with sour cream
and pickled red onions.
MAKE AHEAD Filling can be prepared and
stored in an airtight container in
refrigerator up to 3 days. Let come to
room temperature for 1 hour before using
to avoid tearing cabbage leaves.WINE Full-bodied Chardonnay: 2018 The
Hess Collection Napa ValleyNOTE If smoked whitefish isn’t available,
substitute cold-smoked salmon.Cardamom–Poppy Seed
Cookies
PHOTO P. 99
ACTIVE 20 MIN; TOTAL 1 HR 50 MIN
MAKES 2 DOZEN COOKIESA generous ratio of butter to flour results
in thin cookies with lacy golden edges.
Chilling the dough helps control spreading
and concentrates the cookies’ flavor.11 /^2 cups powdered sugar (about 6 oz.)
10 Tbsp. unsalted butter (5 oz.), at
room temperature2 tsp. grated orange zest plus 1 Tbsp.
fresh orange juice, divided
1 large egg, at room temperature
3 Tbsp. poppy seeds
1 tsp. ground cardamom
11 / 4 cups all-purpose flour (about 5^3 / 8
oz.)
1 / 4 tsp. baking soda
Baking spray with flour- Combine powdered sugar, butter, and
orange zest in bowl of a stand mixer fitted
with the paddle attachment. Starting on
low speed and gradually increasing speed
to high, beat until light and fluffy, about 3
minutes, stopping to scrape down sides
of bowl as needed. Reduce speed to low.
Add egg, poppy seeds, cardamom, and
orange juice, and beat until thoroughly
blended, about 1 minute. Gradually add
flour and baking soda, beating until incor-
porated, 30 seconds to 1 minute, stopping
to scrape down sides of bowl as needed.
Chill, uncovered, 1 hour. - Preheat oven to 350°F with oven racks
in middle and lower third of oven. Line 2
rimmed baking sheets with parchment
paper, and lightly coat with baking spray. - Using a 1-tablespoon measuring spoon
or small ice cream scoop, scoop dough,
and shape into 24 balls. Arrange balls 2
inches apart on prepared baking sheets. - Bake in preheated oven until edges of
cookies are golden brown and middles are
just set, 12 to 15 minutes. Transfer cook-
ies to a wire rack, and let cool completely,
about 15 minutes (cookies will continue to
crisp as they cool).
MAKE AHEAD Cookies may be stored in an
airtight container at room temperature up
to 5 days.0520_FT_New_Baltic.indd 101 FINAL 3/17/20 3:45 PM