Cabbage Roll with Vegetable Tempura

For the cabbage roll, mix the flour with semolina and 1 teaspoon salt. Whisk 4 egg yolks, then add to the mixture along with the oil and knead to make a smooth dough smooth. Cover and set aside for 30 minutes.

Rinse and trim the cabbage and coarsely chop. Slit the pepper lengthwise and remove the seeds, rinse and finely chop. Peel the garlic and ginger and chop finely. Caramelize the sugar in a saucepan. Stir in 60 grams (approximately 1/4 ounce) of butter. Add the cabbage, peppers, garlic and ginger and cook until soft, about 10 minutes. Add 4 tablespoons of soy sauce and season with salt and pepper. Spread out on a plate and let cool.

Knead the dough briefly and roll out on a lightly floured surface into a very thin rectangle. Fold the dough in half and roll out again 4-6 times. Drain the cabbage mixture. Brush the sheet of dough with the remaining soy sauce. Distribute the cabbage mixture on top, leaving the edges free. Whisk the egg yolks and brush the edges. Roll up lengthwise. Cut the roll into 8 pieces and place on a lined baking sheet. Melt the remaining butter and brush the rolls with it. Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3, convection: 180°C or approximately 350°F)  for 30-35 minutes.

For the tempura, peel the carrot and cut lengthwise into thin strips. Blanch the vegetables in boiling salted water for about 1 minute. Rinse with cold water and drain. Rinse and trim the scallions and cut into pieces.

Mix the flour with ice water and a little salt. Dip the vegetables in the batter and fry in hot oil until golden brown. Drain on absorbent paper.

For the marinated salmon, dice the tomatoes finely. Stir in the soy sauce, oil, sugar and lime juice. Cut the salmon into thin slices. Line a baking sheet with aluminum foil. Lay the salmon slices on top and drizzle with the marinade. Broil for 2-3 minutes, watching carefully until the salmon is just warm.