Pan-Fried Haddock With Creamy Mustard Cabbage

Ingredients

• 1/2 savoy cabbage, finely sliced
• 200 ml whipping cream (or double cream)
• 2 tablespoons vegetable oil
• 4 haddock fillets, without skin
• 25 g unsalted butter, diced
• 2 tablespoons grainy mustard
• sea salt & freshly ground black pepper

Directions

1. 1

   Plunge cabbage into a large pot of boiling salted water. Bring back to a boil and simmer for 1 minute.

2. 2

   Drain in a colander and hold under the cold tap until cool, then drain again and squeeze out the excess water. Set the cabbage aside.

3. 3

   Simmer the cream in a large pan over medium heat until reduced by one-third.

4. 4

   Meanwhile, heat the oil in a large non-stick frying pan over a high heat until very hot.

5. 5

   Season the fish well with the salt and pepper, then sear quickly on both sides. Add the butter to the pan, and cook the fish for 2-3 minutes more on each side, or until done depending on the thickness of the fillets. Remove and keep warm.

6. 6

   Add the mustard and cabbage to the pan of cream and toss until the cabbage is hot. Taste for seasoning then serve with fish.