Grilled heart cabbage with anchovy sauce and crunchy chili

by Cheffe Louise Bourrat, Lisbon

The daughter of a Portuguese mother and a French father, Louise Bourrat was born and raised in Lyon and embraced her love of cooking from an early age.

At the age of 17, she joined the kitchen of the Hostellerie de l'Abbaye (1* Michelin), run by the famous Chef Alain Ducasse, and this was the first stop on a journey that quickly became international.

Since the beginning of her career, she has been told that professional cookery is not for women, a prejudice that she is keen to break down with her work, and she is currently one of the greatest female references on the Portuguese gastronomic scene today.Ā 

PREPARATION OF GRILLED CABAGE

  • 10 heart cabbages
  • 0.5 L vegetable oil
  • Salt to taste
  • 2 jars of Lao Gan Ma Spicy Chilli Sauce

Cut the cabbages into 4 quarters. Season with salt and brown in a frying pan with oil.
Finish the cuisson in the oven.


PREPARATION OF ANCHOVY SAUCE

  • 3 egg yolks
  • 90 g Dijon mustard
  • 15 g wine vinegar
  • 40 g lemon juice
  • 11 g garlic clove
  • 60 g anchovies
  • 10 drops tabasco
  • 750 g vegetable oil
  • Water as needed

Put the egg yolks, garlic, anchovies, salt, Dijon mustard and vinegar in the Thermomix and mix.
Emulsify with the oil.
Add the water and season with the rest of the ingredients.

PREPARATION OF HERB POWER

  • 250 g coriander
  • 250 g parsley
  • 200 g chives
  • 100 g tarragon
  • Parmesan cheese for grating

Pick fresh coriander leaves and set aside for plaHng.
Choose leaves from the various herbs and dehydrate in the oven at 100ĀŗC
Place in the Thermomix and grind to a fine powder


ļ»æPLATING

Put the Lao Gan Ma chilli crispy sauce on the cabbage leaves.
Grate parmesan cheese on top and finish with herb powder and fresh coriander leaves.
Place the anchovy sauce on the bottom of the plate and the cabbage on top.

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