Grilled pointed cabbage with crab, butter sauce and crisp potato
A fresh, full-flavoured crab dish.
Ingredients
Grilled cabbage with crab, butter sauce and crisp potato
- Pointed cabbages
- Shallots
- g White wine vinegar
- g Cream
- g Butter
- small jar of salmon caviar
- tbsp Chives, finely chopped
- g Crabmeat (a mix of white and brown)
- Floury potatoes (such as Maris Piper)
- Lemon salt
Instructions
Grilled cabbage
Steam the cabbages whole in a large covered pan with a little water in the bottom. It depends on the size of the cabbage, but about 7 minutes.
Put the cabbage on a board and leave it to cool for about 10 minutes.
Then cut them into quarters, keeping the stalk on. The stalk helps hold the cabbage together.
Grill the cabbage pieces on both sides.
Brush with good olive oil (or butter).
Butter sauce
Finely chop the shallot and fry it briefly in a pan.
Then add the vinegar and reduce by half.
Add the cream and leave it to bubble gently for a few minutes.
Cut the butter into dice and whisk it into the sauce (or use a stick blender). Season to taste with salt and lemon.
Add the salmon caviar and chives just before serving.
Crisp potato
Cut the potatoes into strips 1x1mm. A mandolin is a big help here. Otherwise use a vegetable peeler and then cut the slices into strips.
Leave the strips under cold running water for 5 minutes. This is to wash out most of the starch.
Then lay the strips on a tray lined with kitchen paper or a cloth.
It's important that they're dry before you fry them.
Heat oil in a pan or deep-fryer to 165°C. Deep-fry the strips in batches until golden. Scatter over a little salt.
This can be done several days ahead. Keep in a lidded container somewhere dry.
Assembly
Scatter the crisp potato over the cabbage.
Warm the crab in a pan and lay it alongside the grilled cabbage.
Add plenty of the butter sauce.
Grilled cabbage with crab, butter sauce and crisp potato
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