Pan-Fried Haddock With Creamy Mustard Cabbage Recipe #338395
From Marcus Wareing's One Perfect Ingredient. I halved the recipe and used John Dory fillets (since Haddock is not available here) with great success! This made a fantastic, super quick weeknight meal for us.
by AmandaInOz
25 min | 5 min prep
SERVES 4
- 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
- Plunge cabbage into a large pot of boiling salted water. Bring back to a boil and simmer for 1 minute.
- 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.
- Simmer the cream in a large pan over medium heat until reduced by one-third.
- Meanwhile, heat the oil in a large non-stick frying pan over a high heat until very hot.
- 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.
- Add the mustard and cabbage to the pan of cream and toss until the cabbage is hot. Taste for seasoning then serve with fish.
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5 stars