Chou Farci Mandoo

Stuffed Cabbage, Foie Gras, Shrimp, Ginger, Chives, Lobster Sabayon, Tarragon Oil

Chef Sol Han of LittleMad | New York

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Adapted by StarChefs | january 2023

INGREDIENTS:

Stuffed Cabbage:
500 grams diced foie gras
2000 grams chopped shrimp
50 grams Yondu vegetable umami
50 grams sesame oil
25 grams grated ginger
250 grams chopped Chinese chives
Salt
1 head Savoy cabbage, leaves only

Lobster Sabayon:
960 grams egg yolks
800 grams lobster stock
800 grams heavy cream
Salt

Tarragon Oil:
500 grams tarragon leaves
500 grams grapeseed oil

METHOD:

For the Stuffed Cabbage:
In a large mixing bowl, combine foie gras, shrimp, vegetable umami, sesame oil, ginger, and chives. Season with salt. In a stock pot over medium high heat, bring salted water to a boil. Blanch cabbage leaves and immediately shock leaves in an ice bath. Divide foie gras-shrimp mixture into 50-gram portions. Wrap each portion with a cabbage leaf. Refrigerate.

For the Lobster Sabayon:
In a bowl set over a double boiler, combine egg yolks and lobster stock. Heat until the mixture reaches 155°F, whisking constantly. Remove from heat and add cream. Season with salt. Transfer mixture to an iSi canister. Charge the canister twice and set aside.

For the Tarragon Oil:
In a small stock pot, bring salted water to a boil. Blanch tarragon leaves and immediately shock in an ice bath. Once cooled, transfer to a Vitamix blender. Blend on high speed and emulsify with grapeseed oil until smooth. Transfer to a squeeze bottle and reserve.

To Assemble and Serve:
Place a small circle of Lobster Sabayon in the center of a serving plate. Using the Tarragon Oil, form a small ring around the perimeter of the Lobster Sabayon. Place 1 Stuffed Cabbage in the center of the plate.

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