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Mustard grain cabbage with smoked haddock

Skip the chips and add delicious, creamy cabbage to smoked haddock.

Ingredients

  • 1 savoy cabbage, trimmed and thinly shredded
  • 200ml half fat crème fraîche
  • 1 tbsp wholegrain mustard
  • 25g fresh Parmesan, grated
  • 4 x 150g smoked haddock or cod fillets, skinned
  • 500g cherry tomatoes on the vine
  • freshly ground back pepper

Method

  1. Bring a pan of lightly salted water to the boil, add the cabbage and cook for 5-6 minutes. Drain thoroughly.
  2. Mix together the crème fraîche, mustard and Parmesan, and set aside.
  3. Arrange the fish and tomatoes onto a grill pan and season. Grill for 8-10 minutes, depending on the thickness (when it’s cooked it should flake easily).
  4. Return the drained cabbage to a pan and stir in the crème fraîche mixture. Heat through without boiling.
  5. To serve, divide the cabbage between 4 and add the fish. Spoon the roasted tomatoes over the top.

Goes well with...

Brown Bros Chenin Blanc

Brown Bros Chenin Blanc

"Fresh, zesty pear & apricot fruit flavours with a lovely creamy texture"

Perfect with..."Made for salads & other light dishes"

Grape:
Chenin Blanc
Country:
Australia
Price:
£7 - £10
International Wine Challenge 2011 Commended
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4 Serves 4 people
10 Preparation time of 10 mins
25 Cooktime for 25 mins
290
Calories
15%
10g
Sugar
11%
12g
Fat
17%
7g
Saturate
35%
3.2g
Salt
53%
of your Guideline Daily Amount (GDA)

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