Red Cabbage Rocklobster Parcel Sautéed Red Cabbage, Buttered Carrot, Splendor Prunes and Carrot Beurre Blanc

Serves 1

75g Rocklobster leg and knuckle meat, lightly seasoned with salt and pepper
6 x 8 cm disks of red cabbage
sea salt
EV olive oil
ice bath

prepared portion SHELF LIFE

clean spoons, tongs and food service gloves must be use to achieve this shelf life
Live and just killed — shelf life at a consistent 2 °C/35 °F 5 days.
Commercially frozen and thawed at 2 °C/35 °F for 24 hours — shelf life at a consistent 2 °C/35 °F 4 days.

note — it is a general rule that vegetable wrapped lessens the shelf life slightly usually 20%.

Method
Blanche the cabbage disks in boiling salted water with a good splash of EV olive oil. Put another splash of EV olive oil into the ice bath. Cook cabbage disks until they are tender but not mushy and drop them into the ice bath to arrest the cooking.
Oil a mould, line with the cabbage and fill with the seasoned Rocklobster leg and knuckle meat. Vac and date, then shrink the vac pack by dropping it into boiling water for 3–4 seconds and then immediately dropping the pack into an ice bath.

other
25g smoked speck, very finely shredded
10g shallot, peeled weight, very finely sliced
40g red cabbage, very finely shredded
black pepper, freshly ground
sea salt
5g quality white wine vinegar
4 dried prune halves, softened with a little cold water (we use our house–made dried heritage prune from the Splendor prune)
6 x 12 cm fine slices of carrot
5g melted butter
parsley, finely chopped

for the carrot beurre blanc
125g fresh carrot juice
125g cold unsalted butter cut into cubes

to cook
Preheat sous–vide bath to 80°C/176°F
If packed in china cook for 25 minutes, stainless steel for 20 minutes, and allow to rest under heat lamps for 10 minutes.

other
Render the speck and remove the crisp speck onto paper towel and keep warm under heat lamps. Add the shallot and season with pepper and continue cooking until the shallot is lightly coloured, then add the cabbage, stir through the rendered pork fat and heat through. Add about 50ml cold water and the prunes and cook gently until the water has evaporated and the cabbage is cooked. Add salt if necessary, then add the vinegar and stir through – keep warm under the heat lamps.
Quickly blanche the carrot and run through melted butter with the parsley and keep warm.

for the carrot beurre blanc
Put the carrot juice into a sauteuse and bring it to the boil, then knock in the butter until you have a silken orange butter sauce. The sauce generally does not need additional seasoning but it is a good idea to taste and check.
In a service situation if it is a popular dish we thermos the sauce. Prolonged reheating dulls the sauce colour, so if we are using small amounts we vac in individual portions and re–warm them in the water bath. It also splits easily in the pan.

to plate
We have these marvelous purple soup plates but this dish looks equally as striking on a plain white plate. Drape the carrot in three rows going up the sides of the plate and arranging the prunes on the edge, put the cabbage in the centre. Take the lobster portion out of the bag and drain any seepage before sitting it on top of the cabbage. Pour the carrot beurre blanc around the edge, garnish with the speck and serve.

images right starting from the top — pre shrunk and past shrinking