CHIFFONNADE OF CABBAGE AND ITS SEMOLINA, POACHED EGG
AND GRIBICHE AT THE PICKLES
Using a paring knife, grate the inflorescence of the cabbage (romanesco, grafitti, broccoli and cauliflower) to obtain a multicolored semolina.
Keep the stalks, peel them if necessary and boil them*
Blanch the cabbage semolina for 10 seconds
Make a very mustard vinaigrette, add chopped pickles and chopped herbs
Place a poached egg on each plate
Arrange the cabbage stalks harmoniously
Season with vinaigrette and sprinkle with semolina
Guest surprise guaranteed…
*cooking in salted boiling water
And another :
NAVY CHINESE CABBAGE, SWEET POTATO
AND POACHED RAY IN SPICY MILK
Thinly chop the Chinese cabbage and marinate it with yuzu juice (or if not lime) and a neutral oil.
Salt with gomasio*
Making sweet potato mash
Poach the ray in a spiced milk (pepper, cinnamon stick, bay leaf and parsley stalks), strip it, set aside
Drop into individual moulds, starting with a layer of mashed potatoes, the fish, the marinated cabbage and ending with a layer of sweet potato mash.
*mixture of salt and roasted sesame seeds
But still…
Prefer small cabbage, very dense, tender and concentrated in flavor.
Think of the great classics (rehabilitated or not) such as Du Barry cream (cauliflower cream served hot or cold), Limousine Brussels sprouts (cooked English style and sautéed in butter with fragments of cooked chestnuts), stuffed cabbage, small cauliflower florets in fritters, red cabbage Flamande (red cabbage flavored with vinegar and apple fruit).
No waste:remember to use the trimmings (to decorate a risotto, make a soup, sprinkle a velouté with a brunoise of raw cauliflower to add a crunchy note.
Chef Hubert
