Ingreadient :

• 2 x 200g monkfish
• 15ml vegetable oil
• 25g butter
• Salt and pepper
• Few sprigs of tarragon
• 50g jamon

For the sauce

• 125g butter
• 1 shallot, diced
• 1 clove garlic, chopped
• 2 x little gem, quartered
• 25ml vermouth
• 50ml fish stock
• 200g jersey royals, cooked and sliced
• 100g fresh peas
• 100g broad beans, podded
• Few mint leaves, chopped
• Few sprigs parsley, chopped

Direction :

1. Heat a BBQ until it’s hot and the coals are white.
2. Pan fry the monkfish in oil for 3 minutes, and then flip, add the tarragon, butter and jamon, season, and cook for another 5 to 6 minutes in the pizza oven.
3. Char the lettuce on the BBQ.
4. Meanwhile, to make the sauce, in another pan sweat the garlic and shallot with the butter. Then, add the vermouth and fish stock, and bring to the boil. Reduce by half, then add the cream and reduce by ½ again. Finish the ½ with the sliced lettuce, potatoes, peas and beans and cook for 2 to 3 minutes. Add the herbs.
5. To serve, pile the rest of the lettuce onto plates, top with the sauce and fish. Finish with the jamon.