Leaf salad with fish and spicy vegetables

Ingredients for 2 servings:

• 2 fish fillets, 150 g each (e.g. turbot or similar)
• 2 handfuls of mixed lettuce (lamb’s lettuce, young chard, Batavia)
• 100 g celeriac
• 150 g carrot(s)
• 1 tsp butter
• 2 tbsp safflower oil or sunflower oil
• ½ tsp mustard seeds, black
• ½ tsp cumin
• 1 pinch(s) of sugar, fine
• salt and pepper
• lemon juice
• Flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the celeriac and carrot into small, even cubes. Heat the butter and oil in a large pan, add the crushed mustard and cumin seeds and the vegetables, and fry until browned. Set aside in the pan. Lightly salt and pepper the 150g fish fillets and fry in the same pan for about 3-4 minutes on each side. Meanwhile, continue to gently stir the vegetables. Divide the salads between two large plates. Arrange the fish fillets on top. Sprinkle the vegetables in the pan with a little caster sugar and turn for another two minutes. Deglaze with a little lemon juice and drizzle over the salad. Sprinkle with fleur de sel and black pepper, and finish with lemon juice, if desired. Serve with baked garlic bread.