Ingredients
Preparation
Cut the Skrei into portions.
Pick off the Brussels sprout leaves and blanch for 1 minute right before serving.
Preheat the oven to 230 °C.
Place the cabbage on a baking plate, cover with aluminium foil and bake in the oven for 2 hours.
Discard the outer leaves of the cabbage and cut the rest into pieces.
Add the cabbage to a casserole, cover with water, bring to a boil, lower heat and let simmer overnight.
Strain, then reduce the liquid to two thirds.
Season with salt and lemon juice.
Add the Skrei to the bouillon and let simmer for approx. 10 minutes, until cooked through.
Thinly slice the cabbage and sauté in a little oil in a large casserole.
When the cabbage starts turning brown you add water to cover it.
Boil until the liquid is completely reduced, add butter and mix until a smooth purée.
Season with salt and lemon juice to taste.
Heat the oil to 70 °C and mix with spinach.
Cool down to room temperature and pass through a coffee filter or sieve.
Serve the Skrei with the Brussels sprout leaves, roasted white cabbage purée, spinach oil and a little of the bouillon.