“When you choose seafood with the MSC blue label, it means you’re supporting fishermen who are helping to keep the seafood you love on your plate. Forever.”
(United Kingdom)
Prep time
30 mins
Cooking Time
75 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
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.
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