Seabass with Mustard Sauce and Red Cabbage
Ingredients
- 2 x 200g seabass fillets
- Salt and pepper
- Splash of veg oil
- Knob of butter
For the sauce
- 50ml madeira
- 1 tbs Sweet Delight
- 1 tbs Bonnie Wholegrain
- 200 ml veal jus
- 50 ml double cream
For the cabbage
- ½ small red cabbage
- 50 ml redcurrant jelly
- 2 star anise
- 25 g butter
- 50 ml red wine vinegar
- 50 g soft brown sugar
- Salt and pepper
- 50 g blackberries
How-to
Pre-heat the oven to 200°C
Cut the cabbage in half and pull of the outer leaves. Pop into a large pan with 100 ml of water, add sugar and vinegar, season and add the star anise and red current jelly. Bring to the boil and cook for 8 to 10 minutes.
Add the madeira to a pan, bring to the boil, reduce by half and add mustard, stock and the cream.
Pan fry the seabass in oil and butter for 2 minutes flip over and repeat.
Serving
Pop the cabbage onto a platter and top with the fish. Spoon the sauce over the top.
Bon appetite … with Mustheb is tastes better
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