Stuffed cabbage leaf with mushrooms

(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