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Cabbage pesto, steamed turbot and Lincolnshire potato royal

The humble cabbage is transformed into an unusual pesto here to go with simply steamed turbot and decadent cheesy potatoes.

Ingredients

  • 1 hipsi cabbage

  • 4 large portions turbot

  • sea salt and freshly ground black pepper

  • 30g/1oz pine nuts, toasted

  • 30g/1oz parmesan

  • 200ml/7fl oz olive oil

  • squeeze of lemon juice

  • 500g/1lb 2oz Lincolnshire baby potatoes

  • 500g/1lb 2oz Lincolnshire Poacher cheese

  • 1 tbsp crème frâiche

  • sea salt and freshly ground black pepper

  • 25g/1oz butter

  • 50g/1¾oz chickweed

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Separate the cabbage heart by removing the looser leaves from the outer layers but leaving the tighter centre leaves attached to the stem. Bring a large pan of water to the boil, add the outer cabbage leaves and cook until tender. Remove with a slotted spoon into a bowl of iced water to refresh. Return the water to the boil and cook the centre leaves until tender then drain and refresh in iced water.

  2. Line a baking tray with a large piece of buttered greaseproof paper, season the turbot and place on the paper. Fold the paper over like a parcel and carefully turn it over so the join is at the bottom. Place in the oven and cook for 7-8 minutes until the fish is just cooked through.

  3. Put the large blanched cabbage leaves, pine nuts, parmesan and oil in a blender, pulse until smooth then season with sea salt and freshly ground black pepper and lemon juice.

  4. Meanwhile, cook the potatoes in a pan of boiling water then drain well and peel. In a small pan, melt the Poacher cheese with the crème frâiche. Coat the potatoes in the melted cheese and check the seasoning. Cut the blanched cabbage centre into quarters. Melt a little butter in a pan and fry the cabbage until it starts to colour.

  5. To serve, place the cabbage on a plate and top with a portion of turbot. Arrange the potatoes around the fish, spoon over the cabbage pesto and garnish with the chickweed.

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