Pan-Fried Haddock With Creamy Mustard Cabbage - cooking recipe

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

Preparation

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.