Braised lettuce

Braised lettuce

By
From
British Seafood
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
olive oil, for cooking
50g unsalted butter
4 baby gem lettuces, halved
100ml orange juice
100ml Roast fish stock
cornish sea salt
freshly ground black pepper

Method

  1. Heat a large non-stick frying pan over a medium heat, then add a drizzle of olive oil and the butter. Once bubbling, add the lettuces, cut side down, and season with salt and pepper. Cook for 2 minutes until the cut surfaces are starting to brown, then flip the lettuces over and colour for 2 minutes on the other side. Deglaze the pan with the orange juice and then add the fish stock. Bring to a simmer and cook for 5 minutes. Transfer the lettuces to a plate. Continue to simmer the liquid until reduced by half, then return the lettuces to the pan. Remove from the heat, spoon the reduced liquor over the lettuces and serve.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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