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Sailor Plate

updated

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Ingredients for 4 servings:

  • 2 fish fillets (Gourmet fillets Bordelaise, frozen)
  • 50 g lamb’s lettuce
  • 1 head of lettuce
  • 1 pear(s)
  • 6 tbsp rapeseed oil
  • 20 croquettes
  • 2 tbsp Balsamic vinegar di Modena
  • 1 tbsp lemon juice, fresh
  • Pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 250 degrees Celsius (482 degrees Fahrenheit). Bake the gourmet fillets for about 45 minutes. Meanwhile, wash the lettuce and shake dry. Wash the pear, quarter it lengthwise, remove the core, and thinly slice it. Heat 1 tablespoon of rapeseed oil in a non-stick pan. Fry the croquettes for 20 minutes over medium heat, turning occasionally. Place the lettuce and pear slices in a bowl. Mix the remaining oil with the vinegar, lemon juice, salt, and pepper. Drizzle the dressing over the salad and serve with the fish and croquettes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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