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
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
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.
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.
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.
Meanwhile, stir mayonnaise, mustard, sour cream and pickled garlic together. Serve with baguette, parsley, lime wedges and mustard sauce.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!