For ➍4 small whitefish fillets Pieterman, golden bream or sea bass
0.4 bag of mesclun lettuce
samphire or lamb's lettuce
2 Jerusalem artichokes
hazelnuts
walnuts
butter
pepper & salt
for vinaigrette:
1 dl olive oil
0.2 dl nut oil
1 cl sherry vinegar;
lemon juice
Clean the fish.
Cook the samphire in butter for 2 m.
Mix vinaigrette with 1 dl olive oil, 20 cl nut oil, 1 cl sherry vinegar and lemon juice.
Peel Jerusalem artichokes and cut them into wafer-thin slices with the mandolin and marinate in the vinaigrette.
Roast hazelnuts and walnuts with a little butter in the oven and chop coarsely afterwards.
Arrange salad, warmed samphire, and nuts on a plate.
Season fish with pepper and salt. Fry on the skin side. Must be practically completely white. Place on top of the green mixture, skin side up.
Finish with the Jerusalem artichoke vinaigrette.
