The deep magenta of cooked red cabbage is probably associated more with pork dishes, but it can be eaten with everything from boiled potatoes and pickled herrings to thick slices of salty ham layered over a dark rye bread.
|1 Tbsp||Unsalted butter|
|1||Red cabbage (Main)|
|1 Tbsp||Soft brown sugar|
|2 tsp||Malt vinegar|
|1 to taste||Salt & freshly ground pepper|
|50 g||Unsalted butter|
|4||Fish fillets, 200g each (Main)|
|2 Tbsp||Olive oil|
|200 g||French green beans|
- Shred the cabbage finely.
- Melt the butter in a deep saucepan, add the cabbage and turn it over until it becomes glossy, using a pair of tongs.
- Add the water, sugar and vinegar and season with salt and pepper.
- Leave to cook gently for 20 minutes until tender, tossing occasionally. Remove from the heat and set aside.
- Pat the fish fillets dry with absorbent kitchen paper and set aside while you heat a frying pan over a medium heat.
- Add the butter and 1 tablespoon of olive oil. When the butter begins to foam, carefully add the fish fillets and cook on each side until golden brown.
- Bring a saucepan of salted water to the boil and cook the beans for 4 minutes until tender. Drain and transfer to a bowl.
- Gently toss with the remaining olive oil, the juice of half the lemon and a little freshly ground black pepper.
- Remove the fish from the oven, season with salt and a squeeze of lemon juice.
- Place a pile of red cabbage on serving plates and arrange the green beans over it.
- Top with the fish, trickle over any pan juices, and serve.