Ingredients
12 baby potatoes
1/4 head green cabbage
1/2 head fennel, very finely sliced
4 x 250g punnets baby tomatoes, quartered
1 bunch thyme, leaves chopped
1 bunch chives, finely sliced
6 cloves of garlic, crushed
Sea-salt flakes and freshly ground black pepper, to season
700g boneless fish fillets, 5cm cubes
1kg mixed shellfish of choice
Seaweed (optional)
1/2 cup mayonnaise
2 Tbsp seeded mustard
1 Tbsp sour cream
1 Tbsp Valley View Farm & Co French Pickled Organic Garlic
Toasted baguette, chopped parsley and lime wedges, to serve
Method
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Steam potatoes until tender, then cool. Slice into 1cm pieces or crush roughly. Blanch cabbage for 1 minute until just tender. Cool under cold running water. Mix fennel, tomatoes, herbs and garlic, then season.
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Lined a heatproof dish with cabbage leaves, then arrange alternating layers of potatoes and tomato mixture. Put fish pieces and shellfish on top and season.
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Blanch seaweed, then drape over fish (or use baking paper or foil). Put dish over a large saucepan of barely simmering water and cook for 40-45 minutes, until just cooked through.
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Meanwhile, stir mayonnaise, mustard, sour cream and pickled garlic together. Serve with baguette, parsley, lime wedges and mustard sauce.
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