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)