Charred Cabbage with Shrimp Butter
Lee Tiernan brings you this gnarly grilled hispi cabbage with fermented shrimp butter. Charring cabbage gives an insane depth of flavor. The perfect side dish!
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- Less than 20 minutes
Ingredients
- Makes
- 4 dishes
Equipment Needed
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Instructions
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Step 1
Blitz the fermented shrimp butter ingredients with a hand-held (immersion) blender until smooth, then use straight away or transfer to an airtight container and chill until needed. This will keep for 2 weeks in the refrigerator.
Step 2
Blanch the cabbage for 2-3 minutes in a saucepan of boiling water. Shock in ice water and drain completely in a colander or large sieve.
Step 3
Place a griddle pan in the Gozney Dome and let it heat up. Lightly coat each side of the cabbage with a little melted butter and place in Dome at 460°C/850°F for 5 minutes.
Step 4
When the cut side of the cabbage is good and black, smear the shrimp butter over using the back of a spoon, encouraging it to occupy the gap between each leaf. Lee suggests using an ‘obscene amount’ but it's up to you.
Step 5
Place back into your Gozney outdoor oven until the butter has melted.
Step 6
Finish with a scattering of katsuobushi flakes and dried baby shrimp and serve immediately.
