Pan Fried Haddock With Creamy Mustard Cabbage Food

PAN-FRIED HADDOCK WITH CREAMY MUSTARD CABBAGE

Steps:

• Plunge cabbage into a large pot of boiling salted water. Bring back to a boil and simmer for 1 minute.
• Drain in a colander and hold under the cold tap until cool, then drain again and squeeze out the excess water. Set the cabbage aside.
• Simmer the cream in a large pan over medium heat until reduced by one-third.
• Meanwhile, heat the oil in a large non-stick frying pan over a high heat until very hot.
• Season the fish well with the salt and pepper, then sear quickly on both sides. Add the butter to the pan, and cook the fish for 2-3 minutes more on each side, or until done depending on the thickness of the fillets. Remove and keep warm.
• Add the mustard and cabbage to the pan of cream and toss until the cabbage is hot. Taste for seasoning then serve with fish.

PAN SEARED HADDOCK

Steps:

• Coat haddock evenly on all sides with flour.
• Pat off excess.
• Heat skillet on Medium-High.
• Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet.
• Wait until oil faintly smokes before adding haddock.
• Place haddock carefully in hot oil.
• When sides have changed color about 1/3 to 1/2 of way up--1 to 2 minutes--turn carefully.
• Lower heat and cook until internal temperature of 130 is reached.
• Add butter, shallots and thyme to pan.
• Melt and blend, but do not burn the butter.
• Baste the fillet and continue cooking until temperature is 140.