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.
- Dip the cabbage in a large saucepan of salted boiling water. Bring it back to the boil and let it simmer for 1 minute.
- 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.
- Simmer the cream in a large pan over medium heat until reduced by a third.
- In the meantime, let the oil get very hot in a large non-stick pan over high heat.
- 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.
- 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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