Jérémie Cordier is the head chef at Hotel Bon Rivage and shares this delicious recipe with us.
Ingredients for 4 servings
Savoy Cabbage Rolls
- 150g chicken breast
- 75g smoked trout fillet
- 1.5dl cream
- 1 shallot
- a few chives
- 1 savoy cabbage
- Salt, pepper
Cauliflower Cream with Horseradish
- 100g cauliflower
- 1 onion
- 30g horseradish
- 1dl cream
- Butter
- Thyme
- a splash of white wine
Herb Sauce
- 100g cress
- 50 g parsley
- Olive oil
- 20 g trout roe (optional, for garnish)
Preparation
For the filling, cut the chicken breast into approx. 1 cm cubes and finely blend. Gradually incorporate the cream until a smooth, uniform mixture forms. Season with salt and pepper and chill. Dice the smoked trout very finely. Finely chop the shallot and chives and gently fold into the filling. Form the mixture into balls of approx. 45 g each and let them rest in the refrigerator.
Carefully remove the savoy cabbage leaves and cut out the thick central ribs. Blanch the leaves in plenty of boiling salted water for approx. 3 minutes, then immediately plunge them into ice water. Drain well and pat dry with a clean kitchen towel. Lay the savoy cabbage leaves flat, place one ball of filling in the center of each, and carefully shape the leaves into roulades. Steam the savoy cabbage roulades for approx. 20 minutes.
For the cauliflower cream, finely chop the onion and roughly chop the cauliflower. Gently sauté both in butter with a sprig of thyme. Add horseradish, deglaze with a splash of white wine, and pour in the cream. Simmer until everything is tender, then remove the thyme and finely purée. Season with salt and pepper and keep warm or cold as needed.
For the herb sauce, briefly blanch the cress and parsley in boiling water, immediately plunge into ice water, and squeeze out well. Finely purée with a little olive oil until a smooth, intensely green coulis forms.
To serve, place a savoy cabbage roulade in the center of the plate and surround it with cauliflower cream. Accentuate with a few dots of the herb sauce and, optionally, sprinkle with trout roe.