Ingredients
- 8 beautiful leaves of cabbage palm (or cavalo nero)
- 8 young leaves of maritime crabé (or sea kale)
- 8 kale leaves
- 8 large green shiso leaves
- 200 g of cuttlefish or squid white
- 25 cl of fermented asparagus juice
- 10 g of unsalted butter
- 4 cl of rhubarb-infused oil
Preparation
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Wash the cabbage and shiso leaves. Blanch them for a few seconds in boiling water then immerse them in iced water so that they retain their green color. Pat them dry with absorbent paper before cutting them into small rectangles of equal size.
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Using a mandolin, cut thin slices (1 mm) from the cuttlefish white. Then cut them so that their size and shape are identical to those of the cabbage leaves. Form 4 small compact packages by alternating the different cabbage leaves and the cut cuttlefish slices. Cook them for 1 minute on each side on the grill (preferably on a Japanese binchotan barbecue). Arrange them in the center of the serving plates.
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Heat the asparagus juice until simmering then, off the heat, add it to the butter, incorporating small pieces of cold butter with a whisk. Pour the sauce obtained around the millefeuilles, garnish with drops of rhubarb-infused oil and decorate with edible flowers.
