Method
To make the cider glazed Lough Neagh pollan:
Place the dry cider, cider vinegar, honey and Demerara sugar in a saucepan and bring to the boil. Continue to boil until the mixture has reduced by half.
Heat the oil in a large frying pan until hot. Place the fillets skin side down and hold with a fish slice. Cook for 1 minute, then season with salt and flip over. Cook for two minutes on this side then add the glaze. Cook until most of the liquid has evaporated and has coated the fish.
To make the potato gratin:
Pre–heat oven to 180ºC. Grease ramekin dishes with butter.
Put potatoes on to boil.
Fry the onions in oil. Add the flour and then gradually add the hot stock stirring until smooth. Stir in the milk and simmer for 5 minutes. Add the scallions and then season with salt and nutmeg.
Arrange the potato slices into ramekin dishes with alternate layers of the sauce. To make the stuffed vegetable parcels:
Preheat oven to 180ºC.
Blanch cabbage leaves in boiling water for 3 minutes until softened. Drain, pat dry and set to the side. In a separate pan, sauté the carrots and leeks in oil over a low–medium heat for a few minutes.
Add the garlic, cumin seeds and a splash of water to the carrots and leeks, season, then cover and gently cook until the vegetables are soft (approx 5 minutes). Stir often, adding water if needed.
Fold the dill, feta and most of the almonds into the vegetables. Put 3 tablespoons into the centre of each cabbage leaf.
Roll up and place, seam–side down, in a baking dish. Drizzle some oil on the top and place in the oven for 15 minutes.
Remove cabbage leaves from oven and place on a warm plate. Sprinkle with remaining almonds and serve.
To serve dish:
Layer the pollen over the cabbage leaves with a spoonful of the remaining glaze. Place potato gratin at side of the plate sprinkle over some chopped parsley.