1 green apple, peeled and julienned
1 garlic clove, peeled
1 small onion, sliced
100²µ/3Β½΄Η³ϊ white cabbage, finely shredded
pinch caraway seeds
2 tbsp curry powder
pinch juniper berries
1 tbsp olive oil
Β½ tsp salt
100ml/3Β½fl oz cider vinegar
2 tbsp butter
2 x 200g/7oz pollock fillets, skin-on, pin-boned