Cabbage rolls with crab

Shred the crab by hand into small pieces like noodles, and cut the scallop into small cubes.

In a deep bowl, add crab, scallops, cream cheese, 70 ml of cream, and mix by hand. Season with salt and pepper to taste, then portion into 50 grams.

Wash the large spinach and remove the stem. Boil water in a pot and blanch the spinach for 10 seconds. Immediately transfer to ice water. Then dry with towels to remove excess moisture.

Spread the spinach (if small, you can take a few leaves) and fill it. Roll it up like stuffed pancakes.

Cook the cabbage rolls for 7–8 minutes in steam.

Prepare bisque sauce. Bake the chitin in the oven at 190 degrees for 5-7 minutes.

Peel and finely chop the onion, carrot, and celery.

In a pot, sauté the vegetables in vegetable oil until golden, add tomato paste. Sauté for another 5 minutes. Add cognac and evaporate the alcohol. Add baked chitin and pour in cold water. Cook the bisque for 3-4 hours on low heat.

Strain from vegetables and chitin, reduce by half. Mix with the remaining cream and reduce the resulting sauce by half again.

Tear the oyster mushrooms into smaller pieces by hand. Fry in vegetable oil until golden brown. Season with salt and pepper mix.

Cut the white mushrooms into small cubes and bake in the oven at 180 degrees for 5-6 minutes. Also season with salt and a mixture of peppers.

Pour the bisque sauce onto the plate. Place 2 stuffed cabbage tightly next to each other on the sauce.

Top with mushrooms and garnish with microgreens.