At Canlis in Seattle, Best New Chef Brady Williams reinvents classic cuisine with innovative techniques. For his Barley Crêpes with Cabbage and Sauce Pierre, Williams wraps grilled fermented cabbage in a savory buckwheat crêpe, accompanied by rich sauce Pierre. The cabbage in this barley crêpe is elevated with naturally fermented Japanese ayu fish sauce.

Ingredients

FERMENTED CABBAGE

• 2 quarts water
• 7 tablespoons kosher salt
• 1 medium head green cabbage (about 2 1/2 pounds), cored, quartered, and rinsed
• 3 thyme sprigs
• 1/4 cup grapeseed oil
• 1/3 cup shio koji (such as Marukome Nama)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons kurozu vinegar with seaweed (such as Kong Yen Vegetarian Black Vinegar)
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon ayu fish sauce (such as Maruhara Ayu Gyosho)

CRÊPES

• 3/4 cup whole milk
• 2 large eggs
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 1/3 cup whole-wheat flour (about 1 3/8 ounces)
• 3 tablespoons malted barley flour (about 3/4 ounce)
• 1 teaspoon kosher salt
• 1 teaspoon clarified butter or ghee