300g/10Β½oz cavalo nero cabbage, cut into 1cm/Β½ strips
3 tbsp dill, roughly chopped
Β½ lemon, juice only
400g/14oz savoy cabbage, cut into 1cm/Β½ strips
2 shallots, finely sliced
salt and freshly ground black pepper
1 tbsp olive oil
200ml/9fl oz fish stock
3 tbsp cider vinegar
25g/1oz butter
110ml/4fl oz double cream
150g/6oz pancetta, cut into 5mm/one-eighth inch thick lardons
4 x 175g/7oz sea bass fillets