Fable Choucroute by Heston Blumenthal

Apparently, Captain Cook packed lots of choucroute on board his ships, and if it’s good enough for the Cap’n…

23 Nov, 2021 | Recipes | 0 comments

Preparation Time: 20 minutes
Cook time: 20 minutes
Serves: 2 people

Packed with vitamin C, this is a healthy side dish with a bit of pickled sharpness offering a perfect contrast and balance for any dish that’s particularly rich.

Ingredients

Stew:

  • 10 whole juniper berries
  • 60g unsalted plant-based butter
  • 1 onion, peeled and finely sliced
  • 200g dry white wine
  • 40g Chardonnay vinegar 
  • head Hispi cabbage, halved, core removed and thickly sliced
  • 2 tsp grapeseed oil 
  • 200g Fable
  • Salt and freshly ground black pepper

Method

  1. Toast the juniper berries in a hot, dry pan until fragrant. Lightly crush them using a pestle and mortar and tie the crushed berries securely in a little muslin.

  2. Melt half the butter in a pan over low heat and add the onions and muslin parcel of crushed juniper berries. Cook until the onions have softened, but not coloured. Add the wine and cook until the wine reduces to syrup-like consistency.

  3. Remove the pan from the heat and remove and discard the muslin of juniper berries. Add in the vinegar, cabbage and two tablespoons of water to the pan – along with the remaining butter. Return the pan to the heat, cover with a lid, and cook for 5 minutes on moderate heat.

  4. At the same time, heat the grapeseed oil in a pan over high heat. Fry the Fable pieces until coloured and set aside on a plate lined with kitchen paper to drain. Stir the Fable through the cabbage mixture and season with salt and freshly ground black pepper before serving. 

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