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

Directions

• 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.
• 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.
• 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.
• 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.
• 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.