- 1 romanesco cabbage
- 1 broccoli
- 1 kale
- fine smoked scallops from the Smokehouse of Saint-Cast
- salted butter
- fine salt
Collect 300 g of various cabbages (trimmings and peelings).
Mix everything together and add 15 g of ice water.
Collect the whole in a tea towel and press to extract the juice.
Heat the juice over low heat and collect the chlorophyll on the surface.
Chill. Mix with 100 g of butter.
Grate 100g romanesco cabbage and 100g broccoli
Mix with 10gr of fine salt and dry in the oven at 90° for 45 minutes to obtain a fine powder.
Remove the leaves from 2 Brussels sprouts and cook in salted boiling water for 2 minutes.
Take 3 fine heads of Romanesco cabbage, the stems of three heads of broccoli and cook them separately in salted boiling water for 3 minutes.
Melt the green butter and polish the different puffs with this preparation.
Cook the leftover cabbage in salted boiling water and make a purée.
Add 50 g of green butter. Quickly fry 3 pieces of Kale in olive oil.
Grill the scallops by rotating a quarter turn for the second marking and thus obtain a grid pattern.
With a brush, apply a veil of green butter, add the broccoli and romanesco powder.
Arrange the cabbage puree harmoniously.
Arrange the grilled scallops.
Arrange the different cabbages and herbs harmoniously.