Mix the sugar, white wine vinegar, verjuice, bay leaf, and allspice berries in a saucepan, and stir over low heat until the sugar dissolves. Bring to the boil and simmer for a few minutes, then pour this over the blueberries and leave to cool. The pickle can be stored in the fridge for a few days.Rub the fillet all over with olive oil, and season with salt and pepper. Then heat an ordinary or griddled frying pan to very hot and grill the fillet for five minutes a side, until golden brown all over. Cool, then tightly wrap in clingfilm and freeze for about three hours.Using a very sharp knife, cut the spring onion into long thin strips and plunge into cold water to curl.Remove the fillet from the freezer and use a very sharp knife to cut it into thin slices or strips. Spoon these onto a serving platter with the salad leaves and spring onions. Sprinkle the pickled blueberries over, season with salt and freshly ground black pepper, and serve.Word and image: Home magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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