Prep time
10 mins
Cooking Time
80 mins
Serves
2
Ingredients
2 MSC coley fillets
You’ll also need…
4-6 sprigs of thyme
4 slices of lemon
Sea salt
Black pepper and white pepper
FOR THE CIDER-BRAISED CABBAGE
1/2 hispi pointed cabbage, sliced lengthways into four strips through the core
50g butter, diced (extra for the sauce)
1 sprig of rosemary
1 clove of garlic, crushed
1 bay leaf
250ml dry cider
1/2 tsp grated nutmeg
FOR THE PEPPERED SWEDE MASH
1/2 swede, diced
50g butter
1/2 tsp ground white pepper
FOR THE HERBY CRUMB
50g breadcrumbs
Olive oil
Zest of one lemon
1 tbsp chopped curly parsley
1 tsp chopped thyme
You’ll also need…
4-6 sprigs of thyme
4 slices of lemon
Sea salt
Black pepper and white pepper
FOR THE CIDER-BRAISED CABBAGE
1/2 hispi pointed cabbage, sliced lengthways into four strips through the core
50g butter, diced (extra for the sauce)
1 sprig of rosemary
1 clove of garlic, crushed
1 bay leaf
250ml dry cider
1/2 tsp grated nutmeg
FOR THE PEPPERED SWEDE MASH
1/2 swede, diced
50g butter
1/2 tsp ground white pepper
FOR THE HERBY CRUMB
50g breadcrumbs
Olive oil
Zest of one lemon
1 tbsp chopped curly parsley
1 tsp chopped thyme
Method
- Start by seasoning your fillets of MSC certified coley for 30 mins and leave on a tray at room temperature.
- Next, cube the swede and then boil in a saucepan of salted water for 25-30 mins until soft. Mash with butter, salt and white pepper until smooth.
- Braise the cabbage by melting butter in a large shallow pan and when it’s bubbling add in the strips of cabbage, clove of garlic, bay and rosemary. Caramelise the cabbage on all sides on a high heat.
Turn every 2-3 mins for an even char on the outer leaves and then reduce the heat after 5-6 mins and add the cider and grated nutmeg.
Cover with a lid and braise for 15-20 mins until the cider reduces and the core of the cabbage is soft enough to slide a knife into easily. Season with salt and cracked black pepper.
Thicken any remaining cider reduction by stirring in a knob of butter and use as a sauce to dress the plate.
- To make the herby crumb, mix all ingredients in a small bowl and fry the herby breadcrumbs in a non-stick pan for 4-5 mins until golden.
- In a steaming basket, lay your coley fillets on a couple of slices of lemon and sprigs of thyme. Cook for no longer than 6-7 mins and serve immediately.
- Plate up the fish on your mashed swede and top the braised cabbage with the herby crumb. Garnish the coley with some fresh thyme leaves
