Grilled pointed cabbage with crab, beurre blanc, and crispy potatoes

Method

Grilled cabbage

• Steam the cabbage whole in a large pot with a little water at the bottom and a lid on. Let it steam for about 7 minutes; the exact time depends on the size of the cabbage.
• Place the cabbage on a cutting board and let it rest for about 10 minutes.
• Cut the cabbage into 4 quarters, keeping the stem intact. The stem helps to keep the cabbage together.
• Grill the cabbage in a skillet on both sides. Brush with olive oil or butter.

Butter sauce

• Finely chop shallots and sauté in a saucepan.
• Add vinegar and reduce by half.
• Add cream and let it simmer gently for a few minutes.
• Cut the butter into cubes and whisk into the sauce. You can also use an immersion blender here. Season with salt and lemon juice.
• Add salmon roe and chives just before serving.

Crispy potatoes

• Slice the potatoes into strips measuring 1×1 millimeter. A mandoline is a very helpful tool. You can also use a vegetable peeler and slice into strips.
• Let the strips soak in cold running water for 5 minutes to wash away excess starch. Then lay them out on a tray lined with paper or a cloth. It's important that they are completely dry before frying.
• Heat oil in a pot or deep-fryer to 165°C. Fry the strips in batches until golden. Sprinkle with salt.

Plating

• Place the cabbage on a plate and sprinkle crispy potatoes over the cabbage.
• Reheat the crab in a saucepan and place it beside the grilled cabbage.
• Pour plenty of beurre blanc over and serve.