Seabass with Mustard Sauce and Red Cabbage

Pan-fried seabass with a creamy mustard sauce, served over red cabbage braised with redcurrant jelly and blackberries. Full of flavour without being fussy. Perfect when you want something a bit special without spending hours in the kitchen! James used ingredients from the Hebridean Mustard Company!

Ingredients

2 x 200g seabass fillets
Salt and pepper
Splash of veg oil
Knob of butter

For the cabbage

½ small red cabbage
50ml redcurrant jelly
2 star anise
25g butter
50ml red wine vinegar
50g soft brown sugar
salt and pepper
50g blackberries

For the sauce

50ml madeira
1 tbs Dijon mustard
1 tbs grain mustard
200ml veal jus
50ml double cream

Method

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Pre-heat the even to 200°C.
Cut the cabbage in half and pull of the outer leaves. Pop into a large pan with 100ml 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 Dijon, the stock, and the cream.
Pan fry the seabass in oil and butter for 2 minutes flip over and repeat. Pop the cabbage onto a platter and top with the fish. Spoon the sauce over the top.

Ingredients

2 x 200g seabass fillets
Salt and pepper
Splash of veg oil
Knob of butter

For the cabbage

½ small red cabbage
50ml redcurrant jelly
2 star anise
25g butter
50ml red wine vinegar
50g soft brown sugar
salt and pepper
50g blackberries

For the sauce

50ml madeira
1 tbs Dijon mustard
1 tbs grain mustard
200ml veal jus
50ml double cream

Method

Pre-heat the even to 200°C.
Cut the cabbage in half and pull of the outer leaves. Pop into a large pan with 100ml 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 Dijon, the stock, and the cream.
Pan fry the seabass in oil and butter for 2 minutes flip over and repeat. Pop the cabbage onto a platter and top with the fish. Spoon the sauce over the top.