less than 30 mins
1 to 2 hours
- 1 small onion, sliced
- 100g/3½oz white cabbage, finely shredded
- ½ tsp salt
- pinch juniper berries
- pinch caraway seeds
- 100ml/3½fl oz cider vinegar
- 2 x 200g/7oz pollock fillets, skin-on, pin-boned
- 2 tbsp curry powder
- 2 tbsp butter
- 1 tbsp olive oil
- 1 garlic clove, peeled
- 1 green apple, peeled and julienned
Place the onion and cabbage in a lidded saucepan, cover with water, add the salt, juniper, caraway seeds and vinegar and bring to the boil. Reduce to a simmer, cover with a lid and cook for 30–40 minutes.
Put the fish on a plate and dust with the curry powder, turning to make sure it is well coated.
Heat the butter and oil in a frying pan over a medium–high heat, add the garlic clove and cook the fish for 5–10 minutes or until cooked through, basting with the butter and oil.
To serve, divide the cabbage between two plates, top with the fish, decorate with some apple and drizzle over the fragrant butter.