Blend lettuce, 50g gherkins, and glucose into a fine purée.
Drain the purée through a lined sieve into a bowl.
Place the sliced cucumber into a separate bowl.
Simmer caster sugar and rice wine vinegar in a pan then add chilli.
Pour the hot vinegar mixture over the cucumber and let it cool.
Boil peas for one minute and then chill them in cold water.
Combine gherkins, radishes, capers, and peas in a bowl.
Drain the cucumber and add it to the vegetable mixture.
Coat the vegetables with a small amount of the reserved pickling liquor.
Season the brill fillets with salt and black pepper.
Fry the brill in butter and oil for two minutes on each side.
Plate the dressing, top with salad, cress, shoots, and the fish.