Savoy cabbage mousse with coriander sauce

Ingredients for 4 servings:

• 250 g savoy cabbage
• 1 shallot(s)
• 1 tbsp butter
• 8 tbsp whipped cream
• 2 eggs
• salt and pepper
• nutmeg
• 1 shallot(s)
• 1 tbsp, heaped butter
• 200 g crème fraîche
• 2 tsp coriander seeds
• 1 tsp lemon juice
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Blanch the savoy cabbage leaves, without the leaf ribs, in salted water for two minutes, then rinse and drain. Dice a shallot and sauté in a tablespoon of butter. Finely slice the savoy cabbage leaves and sauté briefly. Add four tablespoons of water and simmer for five minutes, then pour in the cream, bring to a boil, and remove from the heat. Fill a shallow casserole dish 2 cm deep with water, place it in the oven, and preheat the oven to 200 degrees Celsius. Beat the eggs, stir into the savoy cabbage, puree, and season to taste. Grease four small ovenproof dishes or cups with butter, fill the savoy cabbage mousse just below the rim, and place them in the water-filled casserole dish. Let the vegetable mousse set for 30 minutes. Meanwhile, dice the second shallot, sauté in a tablespoon of butter, add the crème fraîche, and reduce the sauce over low heat. Stir in finely ground coriander, salt, pepper, and lemon juice. Let the savoy cabbage cool for five minutes, then turn out onto plates and serve with the sauce.