Pan-Fried Haddock With Creamy Mustard Cabbage |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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. Plunge cabbage into a large pot of boiling salted water. Bring back to a boil and simmer for 1 minute.
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. Simmer the cream in a large pan over medium heat until reduced by one-third.
4. Meanwhile, heat the oil in a large non-stick frying pan over a high heat until very hot.
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. 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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