Beef｜Pork｜Seafood｜Vegetables｜Western｜Winter｜白菜のグラタン・うにのカナッペ
Chinese Cabbage Gratin & Sea Urchin Canapé
Culinary Workshop - Culinary Art - Jan. 2007
Ingredients
| 【Napa Cabbage Gratin (Serves 6)】 | |
| Napa cabbage | 6 leaves - Blanch briefly and cut slits in the stems. |
[A]
| Ground meat (mixed pork and beef) | 150g |
| Onion | 1/4 piece - Finely chopped. |
| Salt | 1/3 tsp |
| Bread crumbs | 1/4 cup - Soaked in milk. |
| Milk | 2 tbsp |
| Pepper, nutmeg | To taste |
[B] (White Sauce)
| Milk | 1 cup |
| Butter | 35g |
| Flour | 25g |
| Chicken bouillon | 1 cube |
| Water | 1 cup or more |
| Salt | A pinch |
| Melting cheese | As needed |
| Bread crumbs | As needed |
| 【Sea Urchin Canapés】 | |
| Sandwich bread | 3 slices - Cut into quarters. |
| Sea urchin paste | 25g |
| Soft-boiled egg | 1 piece |
| Gochujang, mayonnaise | As needed |
Instructions
【Napa Cabbage Gratin】
- Mix the ingredients for [A] until sticky.
- Make the white sauce. In a pot, heat butter and flour. When it starts bubbling, stir with a spatula while gradually adding milk. Add chicken bouillon and water, and cook until thickened.
- Drain the cabbage leaves thoroughly. Place 1/6 of the meat mixture on the stem and roll it up lengthwise.
- Arrange step 3 in a heatproof dish, pour the white sauce over, and sprinkle with melting cheese and bread crumbs. Bake at 200°C for 15 minutes, then reduce to 170°C and bake for another 10 minutes.
【Sea Urchin Canapés】
- Mix sea urchin paste and soft-boiled egg well. Add gochujang to taste.
- Spread step 1 on sandwich bread and toast in an oven toaster. Garnish with parsley or chervil.