Which world cuisine uses mustard

Fried haddock with creamy mustard cabbage

4 servings of PTM25 min

From Marcus Wareing's One Perfect Ingredient. I cut the recipe in half and used John Dory fillets (as Haddock is not available here) with great success! This was a fantastic super quick midweek meal for us.


  1. Dip the cabbage in a large saucepan of salted boiling water. Bring it back to the boil and let it simmer for 1 minute.
  2. Drain in a sieve and hold under the cold tap until it cools, 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 a third.
  4. In the meantime, let the oil get very hot in a large non-stick pan over high heat.
  5. Season the fish well with salt and pepper, then fry briefly on both sides. Put the butter in the pan and let the fish cook 2-3 minutes longer on each side or until it's done, depending on the thickness of the fillets and keep warm.
  6. Put the mustard and cabbage in the pan with the cream and stir until the cabbage is hot. Season to taste and serve with fish.

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