Serves 4

What you need:
700g/24oz monkfish
100g/4oz savoy cabbage, finely shredded
100g/4oz potatoes, finely diced
3 teaspoons fresh dill, chopped
25g/1oz wholegrain mustard
50ml/2fl oz fish stock
50ml/2fl oz white wine
1 bay leaf
1 shallot, finely chopped
A little salt and freshly ground pepper.

What you do:
Place wine and fish stock, diced shallot and bay leaf into a steaming pot and bring to the boil. Place steaming rack over liquid with lightly seasoned monkfish and cover. steam for 8-10 minutes. Cook cabbage and potatoes lightly in separate pans of slightly salted water. When cooked, drain and mix together and add some chopped dill, keep warm. Remove monkfish when cooked and keep warm. Strain steaming liquid and reduce by a third, add wholegrain mustard and remaining chopped dill, season lightly if necessary. Place cabbage and potato onto centre of hot plate. Arrange monkfish on top. Pour sauce around monkfish. Chef's Note Other white fish such as cod, whiting or plaice could be used.

Supplied by Brian Aherne, Bridge House, Tullamore, Co. Offaly, for the 1996 Happy Heart Eat Out campaign.