Chinese Cabbage Beetle Bean Strudel on Creamy Polenta

For the Chinese cabbage beetle bean strudel, finely chop the Chinese cabbage and blanch in boiling water. Sauté finely chopped onion in butter and briefly fry Chinese cabbage. Bring to the boil with whipping cream and reduce. Season to taste, add vinegar and beetle beans. If necessary, thicken with cornflour.

Cut the strudel sheet into approx. 20cm x 20cm and fry in hot fat to form a small basket. Fill the Chinese cabbage and beetle bean mousse into the basket and serve on creamy polenta.

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