Grilled Fillets of Saltwater Fish

Name: Grilled Fillets of Saltwater Fish
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: sprigs of fresh dill; rock salt; 15 g/½ oz cooked French beans, finely sliced; turbot, brill, sole or monkfish (all grilled with the skin off), and scallops, queen scallops, prawns, lobster or blanched mussels; 25 ml/1 fl oz vegetable stock; salt, pepper and lemon juice; 1 tablespoon chives, curt in 1 cm/½ inch batons; grated zest of 1 orange; frisée, oak leaf, lollo rosso and lamb’s lettuce; 1 tablespoon lemon juice; a mirepoix of 15 g/½ oz each onion, carrot and celery, all finely diced; olive oil, for brushing; 1 bay leaf; 1 sprig of thyme; 15 g/½ oz celery, finely diced; red mullet, red snapper, sea bass, salmon or parrot fish (all grilled with the skin on); vinaigrette dressing; a selection of any 5 fish, filleted, from the list; below, plus one shellfish:; 15 g/½ oz carrots, finely diced; 125 g/4 fl oz fruity, extra-virgin olive oil; 15 g/½ oz smoked bacon, finely diced, blanched and rinsed under cold water; 15 g/½ oz deseeded courgettes, finely diced; 1 spring onion, finely sliced; grated zest of 1 lemon; 1 small garlic clove, unpeeled; 25 ml/1 fl oz dry white wine

with a Light Vegetable Dressing

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

frisée, oak leaf, lollo rosso and lamb’s lettuce
sprigs of fresh dill
vinaigrette dressing
a selection of a

Europe
United Kingdom
Dinner
England
Gluten-free

Method

Wash and dry the lettuces and dill and store in a covered container in the refrigerator. Toss in the vinaigrette just before serving. To prepare the vegetable dressing, place the ingredients in a stainless steel pan and bring to just below simmering point, for 15 minutes, then cover and allow to cool. Infuse overnight, then strain. Add the bacon, carrots and celery to the infused oil. Reheat an