Heat a BBQ until hot and the coals are white.
Bring a large pan of water to the boil, add half a teaspoon of salt then plunge the cabbage into the water. Cook for 2 to 3 minutes, then drain on kitchen paper.
Heat a non-stick pan over a medium heat and add the oil. When the oil is hot, add the salmon and fry for 2 minutes. Season, then flip over, cook for another 2 minutes then season again.
Dissolve the Marmite in 2 tablespoons of hot water to make a glaze. Brush all over the cabbage quarters then place them on the BBQ for a couple of minutes, allowing them to char before turning.
Mix the crème fraiche and lemon juice then spoon into a piping bag.
To serve put the fish onto a platter with the cabbage, pipe the crème fraiche on top and sprinkle with chives.
Heat a BBQ until hot and the coals are white.
Bring a large pan of water to the boil, add half a teaspoon of salt then plunge the cabbage into the water. Cook for 2 to 3 minutes, then drain on kitchen paper.
Heat a non-stick pan over a medium heat and add the oil. When the oil is hot, add the salmon and fry for 2 minutes. Season, then flip over, cook for another 2 minutes then season again.
Dissolve the Marmite in 2 tablespoons of hot water to make a glaze. Brush all over the cabbage quarters then place them on the BBQ for a couple of minutes, allowing them to char before turning.
Mix the crème fraiche and lemon juice then spoon into a piping bag.
To serve put the fish onto a platter with the cabbage, pipe the crème fraiche on top and sprinkle with chives.
