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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.
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.
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.
Carefully drain the haddock and remove the skin. Place the fish on top of the cabbage and keep warm.
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.
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