PREPARATION

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 230°C. Cook the fusilli al dente according to the instructions on the packaging.

In the meantime, rinse the cockles under cold running water. Discard open or broken ones. Peel the king prawns. Remove the hard ends of the asparagus and cut the cucumber into sections lengthwise. Remove the seeds of the cucumber and again cut the sections lengthwise. Then halve them crosswise. Cut the red chicory heads into quarters and the half Chinese cabbage lengthwise. Drain and rinse the fusilli with cold water.

Place the green asparagus on the grid and close the lid of the EGG. Grill for approx. 5 minutes in total and turn them halfway through the cooking time. Grill the cucumber strips for approx. 4 minutes, flipping them halfway through the cooking time. Grill the red chicory and Chinese cabbage on both cut sides for approx. 2 minutes.

Remove the ingredients from the EGG. Remove the heart from the red chicory and cut the Chinese cabbage into strips of about 1 centimetre wide.

Generously sprinkle coarse sea salt on the haddock’s skin. Place the haddock skin-side-down on the grid. Place the cockles and king prawns next to it. Grill the haddock for approx. 3 minutes and rotate a quarter of a turn to create a nice grill pattern. Grill the fish again for about 3 minutes. Grill the cockles and king prawns for about 5 minutes in total. The cockles are done when the shells are open. Discard any closed ones.

Place all the ingredients, the haddock excluded, in a large bowl, mix gently and drizzle generously with Big Green Egg Olive Oil. Season to taste with sea salt and pepper. Place the haddock on the salad and serve.