The Recipes BBQ Sand Whiting, Peas, Swordfish Bacon & Lettuce

• 2 litres (68 fl oz / 8 cups) water
• 100 g (3 1/2 oz/ 1/3 cup) fine salt
• 400g (14 oz / 2 1/2 cups) fresh peas
• 60g (2 oz) ghee
• 200 g (7 oz) Swordfish Bacon (see page 60), cut into 2 cm (in) matchsticks
• 120 ml (4 fl oz) verjuice
• 300 ml (10 fl oz) Brown Fish Stock (see page 67)
• 4 heads baby gem lettuce, halved and washed
• 1 tablespoon picked tarragon leaves
• 80 g (2 1/2 oz) butter
• sea salt flakes
• freshly cracked black pepper
• 4x200 g (7 oz) reverse butterflied sand whiting or whiting (or Flounder / Mackerel
• 3 tablespoons extra-virgin olive oil

Instructions

1. 1

   For the charcoal grill, make sure the grill is hot and the charcoal has cooked down to hot embers.

2. 2

   For the peas, have a bowl of iced water to hand.

3. 3

   Bring the water and fine salt to the boil in a large stockpot over a high heat.

4. 4

   Add the peas, cover and cook for 3 minutes or until tender.

5. 5

   Drain and refresh in the bowl of iced water.

6. 6

   golden brown.

7. 7

   Pour in the verjuice and stir, scraping up the bits that have stuck

8. 8

   Heat the ghee in a frying pan and fry the bacon for 5 minutes, or until a deep to the bottom of the pan.

9. 9

   Cook for 3 minutes until it is reduced to a syrup.

10. 10

    Add the stock, then add the lettuce and cover with baking paper.

11. 11

    Cook gently for 2 minutes until the lettuce has only just collapsed.

12. 12

    Add the peas, tarragon and butter, then season to taste.

13. 13

    Keep warm.

14. 14

    Brush the butterflied fish with olive oil and season with salt.

15. 15

    Position the fish evenly across the grill rack and grill with fish weights on top of the flesh for 2 minutes or until the skin is bubbled and charred and the flesh is warm.

16. 16

    Remove from the heat.

17. 17

    Spoon the peas, bacon and lettuce over four warmed serving bowls or plates and place the half-cooked fish on top to finish cooking.