UK COLEY WITH WINTER VEGETABLES

Serves 2

INGREDIENTS: 2 coley fillets; 4-6 sprigs of thyme; 4 slices of lemon; sea salt; black and white pepper

FOR THE CABBAGE: ½ hispi pointed cabbage; sliced lengthways into 4 pieces through the core; 50g butter; sprig of rosemary; clove of crushed garlic; bay leaf; 250ml dry cider;

½ tsp nutmeg

FOR THE SWEDE MASH: ½ swede diced; 50g butter; ½ tsp ground white pepper

FOR THE HERBY CRUMB: 50g breadcrumbs; olive oil; zest of 1 lemon; 1 tsp chopped parsley; 1 tsp thyme

METHOD:

1. Season your fillets of MSC Coley 30 minutes before steaming and leave on a tray at room temperature.

2. 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.

3. Braise the cabbage by melting butter in a large shallow pan and when it’s bubbling add in the pieces 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.

4. Mix all the herby crumb ingredients in a small bowl and fry in a non-stick pan for 4-5 mins until golden.

5. 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.

6. 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.