Seabass with Mustard Sauce and Red Cabbage - James Martin Chef
Pan-fried seabass with a creamy mustard sauce, served over red cabbage braised with redcurrant jelly and blackberries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 2 x 200g seabass fillets
- Salt and pepper
- Splash of veg oil
- Knob of butter
- For the cabbage
- ½ small red cabbage
- 50ml redcurrant jelly
- 2 star anise
- 25g butter
- 50ml red wine vinegar
- 50g soft brown sugar
- 50g blackberries
- For the sauce
- 50ml madeira
- 1 tbs Dijon mustard
- 1 tbs grain mustard
- 200ml veal jus
- 50ml double cream
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