For 4 People
Cabbage Head:
- 1 small head of cabbage
- 2 tbsp clarified butter
Mustard Caviar:
- 100 g yellow mustard seeds
- 100 g water
- 100 g apple cider vinegar
- 1 tbsp granulated sugar
Mustard Mayonnaise:
- 60 g egg white
- 35 g sour cream
- 20 g mustard
- Salt
- 200 g neutral rapeseed oil
- 2 purple potatoes
- 1 L frying oil
Beurre Blanc:
- 1 tbsp clarified butter
- 1 onion
- 5 mushrooms or porcini
- 5 juniper berries
- 1 tsp coriander seeds
- Salt
- Pepper
- 2 thyme sprigs
- 200 ml white wine
- 300 ml vermouth
- 1 L vegetable stock
- 1 L cream
- 100 g cold butter
Beurre Blanc
Roughly chop the onion and mushrooms (or porcini). Sauté briefly in clarified butter, then deglaze with white wine and Noilly Prat (vermouth). Reduce the liquid by half.
Add vegetable stock, salt, pepper, thyme, crushed juniper berries, and crushed coriander seeds.
Reduce again by half. Add cream and continue to reduce until you have about 750 ml of total liquid. Season with salt and pepper, then strain the sauce.
Mount with cold butter using an immersion blender and do not boil again.
Cabbage Head
Clean the cabbage and remove any damaged outer leaves. Place on a baking tray and braise in the oven at 180°C (356°F) for about 1.5 hours (until tender, test with a fork).
Let cool slightly, peel, and cut into portions through the core.
Sear on both sides in clarified butter. Season with salt and pepper.
Mustard Caviar
Combine all ingredients in a small pot and simmer gently until the mustard seeds are tender but still have a slight bite.
Mustard Mayonnaise
In a tall jar, layer all ingredients starting with the egg white and ending with the oil.
Use an immersion blender to mix slowly from bottom to top until the mayonnaise is fully emulsified.
Potato Chips
Use a mandoline to slice the whole potatoes into very thin slices.
Fry in hot oil until crisp and golden.