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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Plunge cabbage into a large pot of boiling salted water. Bring back to a boil and simmer for 1 minute. | 2. Drain in a colander and hold under the cold tap until cool, 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 one-third. | 4. Meanwhile, heat the oil in a large non-stick frying pan over a high heat until very hot. | 5. Season the fish well with the salt and pepper, then sear quickly on both sides. Add the butter to the pan, and cook the fish for 2-3 minutes more on each side, or until done depending on the thickness of the fillets. Remove and keep warm. | 6. Add the mustard and cabbage to the pan of cream and toss until the cabbage is hot. Taste for seasoning then serve with fish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
savoy cabbage	1/2		sliced	9.45	2.135	0.7	0.035
whipping cream	200	ml		296.2111	3.0027	2.2013	31.3558
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
haddock fillet	4			1613.8703	0.0	359.0408	9.0667
butter	25	g	unsalted diced	142.5	6.5475	4.4525	12.0
grainy mustard	2	tablespoons		1613.8703	0.0	359.0408	9.0667
sea salt black pepper			ground	1613.8703	0.0	359.0408	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.