---
title: 'Smoked haddock with savoy cabbage'
url: 'https://recipes.spfinch.com/recipes/smoked-haddock-with-savoy-cabbage'
markdown: 'https://recipes.spfinch.com/recipes/smoked-haddock-with-savoy-cabbage.md'
date: '2008-12-03'
description: 'Rick Stein, Taste of the Sea (BBC) Serves 4 Ingredients 1 savoy cabbage 750g smoked haddock fillets 1 quantity court-bouillon 175g unsalted butter juice of 1 lemon 2 tbsp chopped fresh parsley salt and freshly ground black pepper Method Trim the outer leaves of the cabbage then quarter it and rem…'
taxonomy:
  category:
    - main
---

# Smoked haddock with savoy cabbage

## Smoked haddock with savoy cabbage

  ![folder](https://recipes.spfinch.com/user/themes/recipes/images/folder.svg) [main](https://recipes.spfinch.com/recipes/category:main) ![savoy-cabbage](https://recipes.spfinch.com/user/pages/02.recipes/smoked-haddock-with-savoy-cabbage/savoy-cabbage.webp "savoy-cabbage")

Rick Stein, Taste of the Sea (BBC)

Serves **4**

Ingredients

**1 savoy cabbage
750g smoked haddock fillets
1 quantity court-bouillon
175g unsalted butter
juice of 1 lemon
2 tbsp chopped fresh parsley
salt and freshly ground black pepper**

Method

1. Trim the outer leaves of the cabbage then quarter it and remove the thick central core. Thinly slice each quarter and cook in a large pan of boiling, salted water for 10 minutes. Drain and refresh in cold water. Drain again.
2. Heat the court-bouillon to simmering point in a large pan. Add the haddock and cook for 8-12 minutes, according to the thickness of the fillet. Remove from the heat and set aside without draining to keep the fish warm.
3. Melt half the butter in a large shallow pan over a medium heat. Add the cabbage and cook gently for about 2 minutes to drive off the excess water and concentrate the flavour. Season with salt and pepper. Transfer to a shallow serving dish.
4. Carefully drain the haddock and remove the skin. Place the fish on top of the cabbage and keep warm.
5. In a small pan melt the remaining butter over a medium heat until it turns a pale brown. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the sauce over the haddock, sprinkle on the parsley and serve immediately.

---

Variation:

[Smoked haddock, savoy cabbage and potato gratin](https://www.deliciousmagazine.co.uk/recipes/smoked-haddock-savoy-cabbage-and-potato-gratin/)

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---

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