Noodle and Mushroom Patties with Pointed Cabbage in Top Sauce

Pasta and mushroom fritters:

1. knead durum wheat flour, porcini mushroom flour, 1 tablespoon canola oil, salt and egg together into a smooth dough, perhaps adding a tiny bit of lukewarm water. Form dough into a ball, wrap in plastic wrap and rest in refrigerator for 1 hour.

2. sprinkle dough with a tiny bit of flour, roll out thinly with a pasta machine and cut into fine ribbon noodles. Make noodles in enough salted water, rinse in cold water, drain and mix with remaining canola oil.

3. cut the pork fish into small cubes, freeze a little. Then whisk in a food processor together with the whipping cream to a farce. Season with salt, pepper and chili and chill repeatedly.

Fry onion strips in 20 g clarified butter. Add mushrooms and garlic, fry and season with salt, pepper and chili.

5. mix farce, mushroom mixture, noodles and chives and season with pepper. Fry mixture in small greased metal rings in remaining clarified butter on both sides. Pull off metal rings.

Add butter and lemon thyme to the patties. Glaze them with it and arrange them together with pointed cabbage in the top sauce.

Pointed cabbage in top sauce:

1. remove stem of cabbage cone-shaped and remove outer leaves. Blanch remaining leaves in salted water for about 2 minutes. Then rinse in cold water. Remove thick leaf veins

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