Grilled Fillets of Saltwater Fish from Great British Chefs 2 by John Webber

Name: Grilled Fillets of Saltwater Fish from Great British Chefs 2 by John Webber
Ingredients: 1 tablespoon chives, curt in 1 cm/½ inch batons; 15 g/½ oz deseeded courgettes, finely diced; 1 spring onion, finely sliced; a mirepoix of 15 g/½ oz each onion, carrot and celery, all finely diced; olive oil, for brushing; rock salt; turbot, brill, sole or monkfish (all grilled with the skin off), and scallops, queen scallops, prawns, lobster or blanched mussels; 15 g/½ oz cooked French beans, finely sliced; 125 g/4 fl oz fruity, extra-virgin olive oil; grated zest of 1 orange; red mullet, red snapper, sea bass, salmon or parrot fish (all grilled with the skin on); vinaigrette dressing; frisée, oak leaf, lollo rosso and lamb’s lettuce; a selection of any 5 fish, filleted, from the list; grated zest of 1 lemon; 1 small garlic clove, unpeeled; 15 g/½ oz smoked bacon, finely diced, blanched and rinsed under cold water; 15 g/½ oz carrots, finely diced; 15 g/½ oz celery, finely diced; sprigs of fresh dill; 1 tablespoon lemon juice; 1 sprig of thyme; 25 ml/1 fl oz dry white wine; 1 bay leaf; salt, pepper and lemon juice; 25 ml/1 fl oz vegetable stock

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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 s...

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Cooking tools:

Grill
Stove
Saucepan
Fine-mesh sieve
Salad spinner
Colander
Mixing bowl
Tongs
Chef's knife
Cutting board
Covered container
Refrigerator
Paper towel

Ingredients

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