INGREDIENTS
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Fish
2 fillets bream (also works with lemon sole, flounder or halibut)
1 lemon
80ml olive oil
4g fresh thyme
2g coarse sea salt
10 turns fresh black pepper
Fresh dill
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Chiffonade of Cabbage
1 small January King cabbage
1 tbsp chopped chives
20g butter
A little cooking liquor
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Butter Sauce
2 medium banana shallots, sliced
1 bay leaf, cut into 4
A few tarragon and parsley stalks
10 crushed black peppercorns
100ml apple juice
100ml white wine vinegar
200ml white wine
2g salt
30g cream
250g cold butter, diced
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To Finish
2 tbsp chopped chives
Salt and pepper
2 shallots, finely diced
Cooked fish
Cooked cabbage
Method
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Fish
Preheat the oven to 170°C.
To cook the fish, take a large non-stick shallow oven tray and drizzle with half the olive oil. Scatter half the herbs and seasoning over the tray, then place the fish on top. Finish with the remaining olive oil, a little lemon juice, fresh lemon zest and additional seasoning.
Cover the tray tightly with foil and bake in the oven for 8–10 minutes, depending on thickness.
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Chiffonade of Cabbage
Finely slice the cabbage into a very fine chiffonade. Blanch in gently simmering salted water for 30 seconds, then drain. Finish with the butter, a little cooking liquor and the chopped chives.
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Butter Sauce
Place the shallots, bay, herbs, peppercorns, apple juice, vinegar, wine and salt into a pan.
Reduce until the liquid just covers the shallots.
Add the cream and bring to a gentle simmer, then gradually whisk in the cold butter until fully emulsified.
Pass through a fine sieve, pressing well.
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To Finish
Gently cook the diced shallots in a little butter until soft, seasoning lightly. Add the butter sauce and chopped chives.
To serve, place the cabbage in the centre of the plate, spoon the sauce around, and finish with the baked fish on top.