Griddled Fish with Lobster Bearnaise Sauce

Prepare the Lobster Bearnaise Sauce  Recipe   up to thepoint of having produced the reduction and the lobster butter.

Prepare the vegetables - clean the potatoes, slice into two if necessary and put into a saucepan of salted water. Top and tail the courgettes and cut into thinnish slices. Trim the fennel and cut into halves lengthwise. Trim the pak choi and cut into two. If used, wash the samphire under a cold tap and drain, and trim off any brown bits.

You want to produce pieces of fish (excepting the tuna) around two inches/5 cm square  Picture  . Cut out the bone from the halibut steak, trim and cut into squares. Do the same with salmon steak or fillet. Cut the sea bass fillets into squares.

Put the potatoes on to start cooking. Put the fennel in a steamer. Paint all the fish including the tuna with olive oil and salt and pepper and very lightly oil the griddle. About ten minutes to go, put the griddle over the heat and when hot start to griddle the fish except for the tuna. Cook for a couple of minutes on each side and then keep warm. Put the the sliced courgette on the griddle along with the tuna.

Meanwhile start making the bearnaise sauce. Add the pak choi to the fennel in the steamer. When done drain the potatoes, cut into slices and anoint with a little olive oil and garnish with some chopped chives. Add the samphire to the steamer for the last couple of minutes.

Quickly cook the tuna on all sides, take off the griddle and cut into thin slices. Turn the courgettes. Lay out the fish and vegetables on to serving dishes, put a spoonful of the sauce alongside and serve  Zoom   with more sauce on the side.