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.

White omelet with greens

For ➊
2 egg whites
1 knob of butter
salt & freshly grounded black pepper
a handful of mesclun (or mixed greens, from bitter to sweet)
walnut oil

Beat 2 egg whites with a pinch of salt. Melt butter in a frying pan. Add the egg whites. When done, but not stiff, sprinkle with salt and pepper. Put a handful of greens on one half, drizzle with walnut oil and fold the omelet.