Ingredients
Serves 4
2 Baby Gem lettuce hearts
½ orange
30g butter
200ml chicken and veal stock
Salt and white pepper
Instructions
- Wash the lettuce hearts and cut them in half, through the stalk, keeping each half intact. Squeeze the juice from the ½ orange.
- Melt the butter in a frying pan. Place the lettuce flat side down in the pan and gently fry over a medium heat until the cut sides are evenly caramelised.
- Season the stock with salt and pepper and add to the pan with the orange juice so the liquid comes about halfway up the lettuce. Turn down the heat, cover and cook gently until the lettuce is just wilted and tender, but still holding its shape.
- Drain the lettuce thoroughly, reserving the braising liquor. Keep the lettuce warm while you reduce the braising liquor to concentrate the flavour. Serve the lettuce with a little of the reduced liquor.