Tarttails with goat cheese on red cabbage stew

Cook the potatoes with salt until done. Heat the red cabbage.

Stamp the cooked potatoes with the red cabbage, orange juice and grater, jam, salt, pepper and half of the coriander and keep warm.

Heat the oven grill. Sprinkle the tart tarts with salt and pepper. Heat the butter, fry the tarttails 2-3 minutes per side and put them on a baking sheet.

Divide the goat's cheese and drizzle with the honey. Place the tarttails under the grill until the cheese has melted slightly.

Grease the cooking ring or divide the stew into 4 portions in the cooking ring or fill 4 containers (covered with cling film) and turn over on plates. Place the tartare on top and sprinkle with the rest of the coriander.