“Cooked lettuce is one of my favourite things in the world,” says Wood. “Some grilled lettuce on the barbecue with this gribiche sauce would make an amazing salad.”
Ingredients
Method
1.For gribiche, separate egg whites from egg yolks. Finely chop whites and place yolks in a blender with mustard and 100ml water. Blend on high speed and gradually add grapeseed oil until emulsified. Transfer mayonnaise to a bowl, add cornichons, capers, herbs and whites; season to taste and stir to combine.
2.Heat 2 tbsp olive oil in a large frying pan and cook lettuce quarters, turning occasionally, until browned (1 minute). Transfer to a bowl, season to taste and keep warm until ready to use.
3.Wipe pan out clean, add remaining 2 tbsp oil and place over high heat. Season snapper skin liberally with sea salt. Place in pan skin-side down and cook until skin is golden and crisp (2-3 minutes). Turn and cook until just cooked through (1-2 minutes); rest for 5 minutes before serving.
4.Place three spoonfuls of gribiche on each plate, then top with snapper and lettuce on the side.
Tarragon mustard is available from select supermarkets and specialty food shops. If unavailable, substitute Dijon mustard.
Notes
