Whitefish with samphire & Jerusalem artichokes salad

For ➍
4 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.

Zeewolf met asperges (burbot with asparagus)

For ➍
800 g burbot fillet*
1 kg new potatoes
1 bunch of lamb's lettuce
8 white asparagus
8 green asparagus
300 g garden peas
1 dl cream**
3 dl chicken broth
150 g butter
1 tsp thyme

Peel the potatoes. Peel the white asparagus; remove from the green only the hard end.
Cook the potatoes until done. Cook the asparagus in salted water for 8 m. Cook the peas until done in the stock with the thyme. Spoon them out. Keep the stock.
Mix the peas with the cream (and possibly some stock). Season with salt and pepper.
Fry the fish fillets in a large knob of butter over a high heat for 2 m. Turn around and bake for 1 m. Turn the heat down a little and cook for another m. Season with pepper and salt.
Allow 100 g of butter to melt gently. Scoop out impurities that are coming up. Pour the clarified butter, without the sediment, into a pan
Serve the fish with the potatoes, the asparagus and the pea coulis. Pour butter clarified. Finish with tufts of lamb's lettuce.

*Or another firm fish like cod.
*Optional