red cabbage puree

Fill a cocotte with water until the cabbage is fully submerged, cover with a lid, and cook on high heat for about an hour until completely tender.
Drain the cooked cabbage in a sieve, removing as much moisture as possible, then blend it in a Vitamix with salt.
Once smoothly blended, gradually add butter and Stilton cheese, adjust seasoning, and pass through a chinois.

red cabbage veloute

Melt butter in a pan, then add shallots, garlic, and thyme, stirring well as they cook.
Pour in the chicken stock and reduce by half.
Add burnt cabbage juice and passion fruit juice, then reduce further by 80%.
Season with salt.
Strain through a sieve to finish.

burnt onion glaze

Cut the onions in half, char the outer layers, then extract the juice and reduce it until it reaches a sauce-like consistency.
Once thickened, add doenjang and blend until smooth.

preserved buddha's hand

Put all ingredients except lemon juice into a saucepan and simmer on low heat for about 30 minutes.
Once it reaches the desired consistency, add the lemon juice and let it cool.
Slice thinly before use.

red cabbage choucroute

Mix the four ingredients and let them ferment at room temperature.
Heat extra virgin olive oil in a pan, add garlic, and sweat it without any colour.
Add the fermented cabbage from step 1, increase to medium heat, and sauté for about 5 minutes.
Once well sautéed, add white wine and cook off the alcohol.
Add the remaining two ingredients, mix well, and adjust the seasoning.

bunched spinach

Lightly brush the spinach leaves with a tiny amount of olive oil and quickly sear them in a pan for 3–5 seconds until just slightly coloured.
Vacuum-pack with lemon juice to compress before use.

assembly

Neatly place the red cabbage purée on the plate with a spoon, then place the red cabbage choucroute beside it.
Arrange three pieces of Buddha’s hand on top of the choucroute, then place the grilled monkfish, brushed with burnt onion glaze, on top.
Add pickled onion and capers on the monkfish, then lightly place a spinach leaf on top.
Drizzle the sauce evenly over the monkfish.