(For 4 servings)
- 1 small savoy cabbage
- 1 bunch of Enoki mushroom
- 4 pieces of mushrooms
- 8 pearl onions
- 100 gr potato mousseline
- 1 dl cream
- 2 dl white wine
- 100 gr butter
- 1 dl grape seed oil
- 2 pieces of bay leaf
- 2 pieces Cardamom Leaves
- 4 pieces of sechuan pepper
- 4 pieces of Walnut
- 1 cup of Tahoon Cress
- 1 tray of Kyona Mustard Cress
- Blanch 4 beautiful green cabbage leaves and finely chop the rest of the cabbage.
- Blanch the pearl onion and remove the skin.
- Make a gastric (basic Hollandaise sauce) with the white wine, the Cardamom Leaves, the sechuan pepper and the bay leaf and let the pearl onions boil in it for 10 minutes.
- Remove the pearl onions, cut them in half lengthwise and keep the outer large parts.
- Chop the rest of the pearl onions, put them back in the gastric and let it evaporate gently for half an hour.
- Strain the gastric, add the cream and put the sauce gently on the fire.
- Heat the oil together with the Tahoon Cress and turn this finely with the hand blender to a Tahoon Cress oil. Sieve this in a fine sieve and keep the pulp and oil separately.
- Cut the bottom of the enoki until you have equal pieces and marinate it in half of the Tahoon Cress oil.
- Cut julienne from the mushroom and fry with the gossamer cabbage, the trimmings of the enoki, the pulp of the Tahoon Cress and a quarter of the bean curd oil until al dente. Season with salt and pepper.
- Fill the cabbage leaves dipped dry with the cabbage mixture and keep it warm in a steamer basket.
- Assemble sauce with chopped cold butter to a frothy beurre blanc.
- Burn the onions with a quarter of the bean curd oil in the pan with a gas burner and add the walnuts at the end.
- Place the stuffed cabbage in a deep plate, pipe a scoop of warm potato mousseline on top and garnish with the mushrooms and pearl onions.
- Pour the beurre blanc sauce around this and sprinkle the walnut pieces around it. Stick the Kyona Mustard Cress on top for a beautiful color shade and fine mustard flavor.
Recipe: Eric Miete
Say yes to the cress