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

This is a fresh and flavorful crab dish that's perfect to prepare the next time you have guests or want to treat yourself a little extra. All our recipes are sourced fromgodfisk.no

Photo: crab.no

  • Preparation time: 15-30 min
  • Difficulty: Medium

Ingredients

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.
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