Savoy cabbage praline with fig jam á la Frank Rosin

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the savoy cabbage. Put 4 large leaves aside for wrapping. Remove the stalk and cut the rest into fine strips.

2. 2

   Peel and dice the shallot. Sauté in some hot olive oil and add the savoy cabbage. Deglaze with the broth and add crème fraiche. Let it boil down until the savoy cabbage is cooked. Stir the potato starch with a little water until smooth and stir into the savoy cabbage.

3. 3

   Bring to the boil until the starch binds. Season the savoy cabbage with sugar, nutmeg and lemon juice and let it cool down.

4. 4

   Spread the 4 set aside leaves one after the other on a cloth and put a good spoon of creamed savoy cabbage in the middle of each. Now squeeze them into a round shape and press them firmly into a cloth - until the savoy cabbage praline remains round on its own after being removed from the cloth.

5. 5

   Preheat oven to 200°C. For the fig jam, caramelise the sugar in a pot. Carve figs crosswise on the underside and place on top of the caramel. Deglaze with cassis and port wine, add cloves and sliced vanilla pod and braise the figs in the oven (fan oven 180°C) for about 20 minutes.

6. 6

   Strain the figs from the stock, boil down a little and season to taste with horseradish.

7. 7

   Heat the savoy cabbage pralines in a water bath or in the microwave. Place on portion plates and crown with the figs. Drizzle with the fig stock.