Roast Cabbage, Mussel Butter, Pomelo and Bone Marrow

Name: Roast Cabbage, Mussel Butter, Pomelo and Bone Marrow
Yield: Serves 16
Cuisine: France
Ingredients: 100 g (3½ oz) beurre noisette (browned butter); 50 g (1¾ oz) unsalted butter, diced; 100 g (3½ oz) caster (superfine) sugar; 10 Meyer lemons; ½ lemon, juice; 100 ml (3½ fl oz) dry white wine; 1 pomelo, peeled, segmented; 300 g (10½ oz) unsalted butter, at room temperature, plus 1 tablespoon extra; 3 French shallots, peeled, finely chopped; 1 kg (2 lb 4 oz) mussels, scrubbed, beards removed; 6 g (⅛ oz/½ cup) parsley; 1 savoy cabbage, outer leaves removed, cut into 16 wedges; 100 g (3½ oz) bone marrow; 100 g (3½ oz) unsalted butter; olive oil, for frying; 1 garlic clove, finely chopped; 300 g (10½ oz) cavolo nero leaves

Preparation info

Serves
16

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe one day ahead.

Ingredients

100 g (3½ oz) bone marrow
1 savoy cabbage, outer leaves removed, cut into 16 wedges

Europe
France
Main course
Gluten-free
Mediterranean

Method

Soak the bone marrow in iced water, leaving overnight to remove any blood. Slice into 10 g (¼ oz) slices and set aside.

To make the cabbage powder, blanch the cavolo nero in boiling water for