Smoked Haddock with Mustard Cabbage Recipe

Ingredients :

Serves 4

• 1 Savoy or pointu cabbage

• 675g / 1½lb un-dyed smoked haddock fillet

• 300ml / ½ pint / 1¼ cups milk

• ½ onion, peeled and sliced into rings

• 2 bay leaves

• ½ lemon, sliced

• 4 white peppercorns

• 4 ripe tomatoes

• 45ml / 3 tbsp olive oil

• 30ml / 2 tbsp wholegrain mustard

• juice of 1 lemon

• salt and freshly ground black pepper

• 30ml / 2 tbsp chopped fresh parsley, to garnish

Method :

1. Cut the Savoy or pointu cabbage in half with a sharp knife. Remove the central core and thick ribs, then shred the cabbage.

2. Cook in a pan of lightly salted boiling water, or steam over boiling water for about 10 minutes, until just tender. Leave in the pan or steamer until required.

3. Meanwhile, put the haddock in a large shallow pan with the milk, onion and bay leaves. Add the lemon slices and peppercorns. Bring to simmering point, cover and poach for 8-10 minutes until the fish flakes easily when it is tested with the tip of a sharp knife. Take the pan off the heat and set aside. Preheat the grill (broiler).

4. Halve the tomatoes horizontally, season them with salt and pepper and grill (broil) until lightly browned. Drain the cabbage, refresh it under cold water and drain again.

5. Heat the oil in a shallow pan or wok, add the cabbage and toss over the heat for 2 minutes. Mix in the mustard and season to taste, then tip the cabbage into a warmed serving dish.

6. Drain the haddock. Skin and cut the fish into four pieces. Place on top of the cabbage with some onion and tomato. Pour on the lemon juice, sprinkle with parsley and serve.

Nutritional Facts :

Per portion :

Energy  282kcals/1184kJ

Protein   33.2g

Fat, total   10.9g

   saturated fat   2.1g

Carbohydrate   13.3g

   of which sugars   12.8g

Fiber   3.5g