Pan-Roasted Hispi Cabbage Recipe - Great British Chefs

Name: Pan-Roasted Hispi Cabbage Recipe - Great British Chefs
Total time: 140 min
Ingredients: 2 hispi cabbages; 200g of butter; chardonnay vinegar; salt; 2kg fish bones; 150g of onion, diced; 100g of fennel, diced; 100g of leek, diced; 100g of celery, diced; 1/2 bulb of garlic, diced; 5g of fennel seeds; 5g of coriander seeds; 5g of star anise; 50ml of olive oil; 50g of tomato paste; 500ml of white wine; 100ml of brandy; 100ml of Pernod; 400g of tinned plum tomatoes; 1 lemongrass stalk; 1 large Yukon Gold potato, peeled and diced; 1 pinch of saffron; pepper; 6 garlic cloves; 400ml of light olive oil; 2 egg yolks, free-range; 10g of chardonnay vinegar; 1/2 tsp Dijon mustard; 100g of butter; 100g of Panko breadcrumbs (1)

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This pan-roasted hispi cabbage recipe is a great dinner party dish, topped with shellfish and a healthy dose of aioli on the side.

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