6 Flathead fillets – Georgetown Seafoods
1 Savoy (curly cabbage) – Steve’s Vegies
1 Leek – Steves Vegies
Pouring Cream – Elgaar Farm
Olive Oil – Coronea Grove Olives
Salt and Pepper
- Slice the cabbage. Blanch in boiling water for 5 minutes and refresh under cold water. Crush the fennel seeds and the dill with a mortar and pestle and add 1 tablespoon olive oil.
- Slash the skin side of the fillets, spread them with the fennel and dill season. Saute the cabbage in olive oil, deglaze with the white wine, add the cream and allow to reduce.
- In a nonstick pan, cook the fillets, skin side down, and finish them in the oven. Thinly slice the leek lengthways and deep-fry.
- Arrange the cabbage on a plate, place the fillet on top and top with the deep-fried leek.
Recipe sourced from Stephane Reynaud, photography from Marie-Pierre Morel from Ripailles