Smoked Haddock with Mustard Cabbage
Ingredients
Serves 41 savoy cabbage
675g / 1 1/2 lb undyed smoked haddock fillet
300ml / 1 1/2 pint of milk
1/2 onion, peeled and sliced into rings
2 bay leaves
1/2 lemon, sliced
4 white peppercorns
4 ripe tomatoes
50g / 2oz of butter
30ml / 2 tbsp wholegrain mustard
juice of 1 lemon
salt and ground black pepper
30ml / 2 tbsp chopped fresh parsley to garnish
Perperation and Cooking
1. Cut the cabbage in half, remove the central core and thick ribs, then shred the cabbage. Cook in a pan of lightly salted water, or steam over boiling water for about 10 mins, until just tender. Leave in the pan or steamer until required.
2. 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 until the fish flakes easily when tested with the tip of a sharp knite. This will take 8 - 10 mins, depending on the thickness of the fillets. Take the pan off the heat and set aside until needed. Preheat the grill.
3. Cut the tomatoes in half horizontally, season them with a little salt and pepper and grill until lightly browned. Drain the cabbage, refresh under cold water and drain again.
4. Melt the butter in a shallow pan or wok, add the cabbage and toss over the heat for 2 mins. Mix in the mustard and season to taste, then tip the cabbage into a warmed serving dish.
5. Drain the haddock. Skin and cut the fish into four pieces. Place on top of the cabbage with some onion rings and grilled tomato halves. Pour on the lemon juice, then sprinkle with chopped parsley and serve...