Roast Sweetheart Cabbage with Teriyaki & Wasabi

Method

For the cabbage

Trim and cut the cabbage in half. Boil 2 litres of water with the 100g of salt to dissolve, let cool and add the dill. Brine the cabbage steak in the liquid for 2 hours, remove and pat dry.

For the mushroom stock

Dry the sliced mushrooms in a very low oven overnight. Fry the shallots and garlic gently in a little sunflower oil until translucent and then add the thyme and dried mushrooms.

Pour in the madeira, reduce by two thirds, add the water and simmer for two hours. Remove from heat and cool and room temperature. Once cool, leave in the fridge overnight to mature. Next morning pass the stock through a sieve and reduce by half and correct seasoning.

For the teriyaki

Gently simmer the stout vinegar until reduced by 2/3. Evaporate the alcohol in the mead by simmering and then stop the heat. Add the mushroom stock, sugar and Kikkoman soy and reduce. Whilst constantly stirring, add the corn starch slurry bit by bit to thicken. Add the reduced vinegar.

For the wasabi emulsion

Blend together the eggs, vinegar, salt and mustard and add the oil until a thick emulsion is formed and pour into a heatproof cream whipper. Charge with two bulbs and hold in a bath at 50 degrees.

To serve

Roast the cabbage steak in a little sunflower oil and butter in a frying pan and then transfer the pan to an oven at 180 degrees for 5-6 minutes. Place on a cloth to drain when cooked.

Meanwhile, fry the prepared wild mushrooms also in a frying pan in butter, season and drain on a cloth.

Spoon a pool of the teriyaki sauce in a bowl and place the cabbage steak in the centre.

Scatter over the mushroom mixture, add a spoon of wasabi emulsion on top and finish with some grated truffle and chopped chives.