Grilled pointed cabbage with apples, squid, hazelnuts and grilled lemon

Pointed cabbage

Remove the outer leaves from the cabbage and save them for another dish.

Cut the pointed cabbage in half and sear it cut-side down in rapeseed oil until golden brown.

Season with salt and pepper, then finish cooking in the oven if needed.

Apples

Cut the apple into small dice and toss with olive oil and lemon juice. Coarsely chop the dill and finely slice the stems.

Squid

Clean the squid by removing the innards, quill and beak. Cut off the tentacles just below the eyes - they can also be used. Remove the membrane from the body, rinse thoroughly, pat dry, and cut into bite-sized pieces.

Sear the squid briefly in a smoking-hot pan with a little oil until it just changes from translucent to opaque white. Season with salt and pepper. If necessary, reheat briefly just before serving.

Hazelnuts

Toast the hazelnuts at 150°C until golden brown. Allow them to cool, then roughly chop them.

Grilled lemon

Cut the lemon in half and place it cut-side down in a pan over medium heat. Cook until deeply caramelised and softened. Alternatively, roast it in a hot oven.

Allow the lemon to cool slightly, then scoop out the flesh. Pass it through a coarse sieve to remove the seeds.

Blend the lemon flesh with the mustard, sugar, cayenne pepper, salt and black pepper. Gradually add the olive oil while blending until the vinaigrette is emulsified. Adjust the seasoning with fresh lemon juice, salt, black pepper and, if needed, a little more sugar.

Plating

Place the grilled pointed cabbage on a serving platter or wooden board. Drizzle the grilled lemon vinaigrette over the cabbage.

Toss the warm squid with a little of the vinaigrette and arrange it over the cabbage. Top with the diced apple, dill and toasted hazelnuts.

Serve with a sharp knife so the cabbage can be carved at the table.