12    Leaves Napa cabbage
1 lb Salmon fillets, skinned
1 lb Sole fillets, skinned
2 tb Olive oil
1 tb Lemon juice
1 ts Minced garlic
1/4 c  Minced shallots or scallions
1/4 ts Pepper
1/2 ts Salt
1 ts Chopped fresh thyme (1/4 t d
1 ts Chopped fresh basil (1/4 t d

-FOR THE SAUCE-
1/2 c Seafood stock
2 Red bell peppers roasted pee
1 1/2 ts Lemon juice
1 ts Anchovy paste or salt
1 pn White pepper

~FOR THE FISH: – BRING A POT OF WATER to a boil, and
blanch the cabbage leaves until pliable, about 2 minutes. Drain and set
aside. Cut the salmon and sole into 1/2-inch cubes, and set aside. Heat the
oil in a small skillet over medium heat. Add the shallots and garlic, and
saute, stirring frequently, for 5 minutes. Add to the fish, along with the
lemon juice, pepper, salt, thyme and basil. Place 2 cabbage leaves
overlapping slightly. Divide mixture in the center of the six sets of
leaves. Roll cabbage, tucking in the sides to enclose the filling, and
secure the rolls with toothpicks. Place in a bamboo steamer, and steam over
boiling water for 7 to 10 minutes. While the rolls are steaming, puree the
stock, peppers, lemon juice, anchovy paste and pepper in a blender or food
processor with a steel blade. Pour into a small saucepan, and bring to a
boil over medium heat. Reduce by half, stirring frequently. To serve, place
a pool of sauce on the plate, and top with a cabbage roll. Note: The
cabbage rolls can be refrigerated for a day before cooking, tightly covered
with plastic wrap. Do not steam until just prior to serving. The sauce can
also be prepared a day in advance, and refrigerated. Reheat over a low
flame, stirring occasionally.