Seabass with Mustard Sauce and Red Cabbage - James Martin Chef

Name: Seabass with Mustard Sauce and Red Cabbage - James Martin Chef
Ingredients: 2 x 200g seabass fillets; Salt and pepper; Splash of veg oil; Knob of butter; ½ small red cabbage; 50ml redcurrant jelly; 2 star anise; 25g butter; 50ml red wine vinegar; 50g soft brown sugar; 50g blackberries; 50ml madeira; 1 tbs Dijon mustard; 1 tbs grain mustard; 200ml veal jus; 50ml double cream; Pre-heat the even to 200°C.; Add the madeira to a pan, bring to the boil, reduce by half and add Dijon, the stock, and the cream.; Pan fry the seabass in oil and butter for 2 minutes flip over and repeat. Pop the cabbage onto a platter and top with the fish. Spoon the sauce over the top.

www.jamesmartinchef.co.uk

Pan-fried seabass with a creamy mustard sauce, served over red cabbage braised with redcurrant jelly and blackberries.

View Original

Share this recipe:

Ingredients

2 x 200g seabass fillets
Salt and pepper
Splash of veg oil
Knob of butter
½ small red cabbage
50ml redcurrant jelly
2 star anise
25g butter
50ml red wine vinegar
50g soft brown sugar
50g blackberries
50ml madeira
1 tbs Dijon mustard
1 tbs grain mustard
200ml veal jus
50ml double cream
Pre-heat the even to 200°C.
Add the madeira to a pan, bring to the boil, reduce by half and add Dijon, the stock, and the cream.
Pan fry the seabass in oil and butter for 2 minutes flip over and repeat. Pop the cabbage onto a platter and top with the fish. Spoon the sauce over the top.