POINTED CABBAGE FROM THE OVEN WITH MACADAMIA AND NOILLY PRAT ORIGINAL DRY HERB HOLLANDAISE by Daniel Gottschlich

Ingredients for 4 people

• 400ml Noilly Prat Original Dry
• About 800g pointed cabbage
• 250g butter
• 2 organic egg yolks
• 10 peppercorns
• 1 bay leaf
• 2 lemons
• 2 knife tips of Piment d’Espelette // alternatively: cayenne pepper
• 2 tbsp canola oil
• 100g unsalted macadamia nuts
• About 60g fresh herbs (preferably: oregano, chervil, lovage // alternatively: parsley and chives or frozen herbs)
• Salt and freshly ground pepper

Recipe

1. Prepare the pointed cabbage:
   Remove the outer leaves of the pointed cabbage and cut it lengthwise into four pieces, keeping the core intact to hold the leaves together. If necessary, trim the core a bit.
2. Sauté the pointed cabbage:
   Preheat the oven to 175°C (convection). Heat the canola oil in a pan and season the pointed cabbage with salt. Sauté it on all sides until lightly browned.
3. Roast the pointed cabbage in the oven:
   Place the pointed cabbage on a baking sheet and roast it in the preheated oven for about 14 minutes, until it achieves a nice brown color.
4. Roast the macadamia nuts:
   Add the macadamia nuts to the oven to roast for about 8 minutes. Alternatively, chop the macadamia nuts as described in step 9 and roast the chopped nuts for 2-3 minutes at 170°C in the oven.
5. Prepare the nut butter:
   Allow 250g of butter to brown in a pot until it develops a nutty flavor. Strain the butter through a metal sieve into a heatproof bowl to remove the dark particles and obtain a clear nut butter.
6. Noilly Prat Original Dry reduction:
   In a pot, reduce 400ml of Noilly Prat Original Dry along with the bay leaf and peppercorns to 100ml.
7. Prepare the hollandaise:
   Set a pot of hot water on the stove and place a metal bowl over it. Separate the egg yolk from the egg white and place the yolk in the bowl. Whisk the egg yolk while adding the juice of half a lemon. Add a pinch of salt and the slightly cooled Noilly Prat reduction.
8. Continue whisking the mixture until the egg thickens slightly but does not scramble. Remove the bowl from the heat if necessary and whisk in the nut butter in a thin stream until a smooth mixture forms. Add the finely chopped herbs, the zest of half a lemon, a pinch of Piment d’Espelette or cayenne pepper, and additional lemon juice if needed. Refine the sauce to taste with a splash of Noilly Prat.
9. Chop the macadamia nuts:
   Take the macadamia nuts out of the oven, let them cool slightly, and crush them in a freezer bag using the flat side of a pot, or chop them roughly with a knife. If you already chopped and roasted the macadamia nuts in step 4, you can skip this step.
10. Plate the pointed cabbage:
    Remove the pointed cabbage from the oven and lightly coat it with the hollandaise to help the macadamia pieces adhere. Spoon some of the finished Noilly Prat herb hollandaise onto the warmed plate and finally place the pointed cabbage in the center of the plate.