Bacon and dill stir-fried cabbage with pan-fried sea bass
Ingredients
For the cabbage
- 400g/14oz savoy cabbage, cut into 1cm/Β½ strips
- 300g/10Β½oz cavalo nero cabbage, cut into 1cm/Β½ strips
- 2 shallots, finely sliced
- 150g/6oz pancetta, cut into 5mm/one-eighth inch thick lardons
- 3 tbsp dill, roughly chopped
- 3 tbsp cider vinegar
- salt and freshly ground black pepper
For the sea bass
- 200ml/9fl oz fish stock
- 110ml/4fl oz double cream
- Β½ lemon, juice only
- 25g/1oz butter
- 4 x 175g/7oz sea bass fillets
- salt and freshly ground black pepper
- 1 tbsp olive oil
Method
For the cabbage, bring a large pan of water to the boil, then add the cabbage and a pinch of salt. Cook for two minutes then drain and squeeze out any excess water.
Heat a large frying pan until hot, add the shallots and pancetta and fry for two minutes until golden and crisp.
Add the drained cabbage and stir fry for a further 2-3 minutes.
Add the dill and cider vinegar and season with the salt and freshly ground black pepper.
For the sea bass, place the fish stock and double cream into a saucepan and bring to the boil.
Reduce the heat and simmer until reduced by one third.
Add the butter and half the lemon juice.
Season the sea bass to taste with salt and freshly ground black pepper. Meanwhile, heat a frying pan until hot and add the olive oil and sea bass, skin-side down.
Fry for 2-3 minutes on the skin side, then turn and cook for a further minute on the flesh side. Squeeze the remaining lemon juice over the fish.
To serve, place a pile of cabbage on the plate, set the fish alongside it and spoon the sauce over the top.
