Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 2
Ingredients
- 1 small onion, sliced
- 100g/3½oz white cabbage, finely shredded
- ½ tsp salt
- pinch juniper berries
- pinch caraway seeds
- 100ml/3½fl oz cider vinegar
- 2 x 200g/7oz pollock fillets, skin-on, pin-boned
- 2 tbsp curry powder
- 2 tbsp butter
- 1 tbsp olive oil
- 1 garlic clove, peeled
- 1 green apple, peeled and julienned
Method
-
Place the onion and cabbage in a lidded saucepan, cover with water, add the salt, juniper, caraway seeds and vinegar and bring to the boil. Reduce to a simmer, cover with a lid and cook for 30–40 minutes.
-
Put the fish on a plate and dust with the curry powder, turning to make sure it is well coated.
-
Heat the butter and oil in a frying pan over a medium–high heat, add the garlic clove and cook the fish for 5–10 minutes or until cooked through, basting with the butter and oil.
-
To serve, divide the cabbage between two plates, top with the fish, decorate with some apple and drizzle over the fragrant butter.
