Notes
Ingredients
1 tsp. butter
3 rashers smoked streaky bacon, chopped
1/2 onion, finely diced
1 celery, finely diced
1 carrot, finely diced
1/2 bunch thyme
1/2 Savoy cabbage, shredded
50ml white wine
150ml chicken stock
400g tin flageolet beans, drained
2 tbsp. creme fraiche
2 skin on fillets white fish (hake, cod and haddock all work well here)
1 tbsp. seasoned plain flour
1 tbsp. light olive oil/vegetable oil
Method
Heat the butter in a deep frying pan/shallow saucepan over a medium heat. Add the bacon and fry for a few minutes. Add the onion, celery and carrot and cook until soft. Add the cabbage and thyme and cook until the cabbage starts to wilt.
Add the wine until almost evaporated, then add the beans and stock. Season generously and simmer for 10 minutes. The cabbage should be soft but still vibrant. Stir through the creme fraiche and check for seasoning.
Dust the fish fillets with the seasoned flour.
Heat the oil in a frying pan and add the fillets, skin side down. Fry for four minutes until the skin in crisp and then flip and cook for around 1 minute until cooked through.
Serve the fish fillets on top of the cabbage, having removed the thyme stems.