2 bunches radishes, about 1-1/4 pounds/460 g, quartered or sliced
2 cups freshly shelled peas
1 pinch Salt and pepper
2 green onions, thinly sliced
handful of chopped fresh dill
Fish and Sauce
8 large Boston lettuce leaves
Salt and pepper
4 fillets halibut, about 4 ounces/110 g each
3 stalks dill, chopped
1 shallot
1/2 clove garlic
1/2 cup white wine
1 1/4 cups chicken stock
1 1/4 cups cream
2 tablespoons butter
Salt and pepper
Lemon juice, to taste
pinch dill sprigs for garnish
Radishes and peas
Melt the butter in a sauté pan and gently cook the radishes until half cooked. Add the peas with 1/4 cup/60 ml water. Continue cooking until the peas and radishes are tender Season, and scatter over the green onions and dill.
Fish and Sauce
For the fish bundles: Lay the lettuce leaves in a sauté pan of boiling salted water for a few seconds. Remove, and immediately plunge in an ice bath. Lay flat on tea towels to drain, gently patting them dry. Remove the ribs, so you have strips of lettuce. Lay a few leaves on a board, slightly overlapping. Lay a fish fillet on top. Season, and neatly fold the lettuce leaves over to make a neat package, with the end of the fish visible out the ends. Make the other three bundles. If you’re not cooking until much later, wrap and refrigerate. Otherwise, just set them aside.
For the sauce: Put the dill stalks, shallot, garlic, wine, and stock in a saucepan. Boil to reduce by three-quarters. Strain, and return to a clean saucepan. Add the cream and simmer to sauce consistency, about 5 minutes. Remove from the heat. Whisk in the butter a piece at a time. Taste, and season with salt, pepper, and lemon juice, if needed.
Lay the fish bundles in a bamboo steamer over a saucepan of 2-inches/5 cm boiling water. Steam until the fish is just cooked, about 10 minutes. Serve with the sauce (passed in a sauceboat). A bed of radishes and peas is the perfect accompaniment.
For the plate: Enjoy a piece of fish and a tumble of radishes and peas side by side on a plate.
