Salad with fried fish

Ingredients for 4 servings:

• 1 head of lettuce, fresh and crisp
• 4 fish fillets (e.g. cod or monkfish)
• 200 g mushrooms
• 8 cherry tomatoes
• 3 tbsp oil (olive oil, possibly with lemon essence)
• ⅛ liter white wine
• ½ lemon(s), squeezed
• ½ tbsp butter
• 1 pinch(s) of Provence herbs
• 4 tbsp oil (grape seed oil)
• 2 tbsp balsamic vinegar, white
• ½ orange(s), squeezed
• ½ tsp mustard, medium hot
• 1 egg(s)
• Salt and pepper, freshly ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the lettuce and cut the leaves into palm-sized pieces, then arrange on four plates to form a salad bed. Boil the egg hard, remove the yolk, and finely chop the egg white; set both aside. Slice the mushrooms (halve large ones first), fry them in butter until golden brown, seasoning them with pepper, then keep warm. Dry the fish fillets with a kitchen towel, cut into finger-thick strips, season with salt and pepper, sprinkle with a pinch of Provençal herbs, and fry in olive oil over medium heat. Allow the resulting liquid to evaporate, then lightly brown the fillets on both sides. When they are lightly browned, deglaze with the wine and reduce the liquid again. Then drizzle the fish with lemon juice and keep warm immediately. Prepare the dressing: Mash the egg yolk, slowly and steadily add the grapeseed oil (4 tbsp). While continuing to stir, add the vinegar (2-3 tbsp to taste), a splash of lukewarm water, a little orange juice to taste, and the mustard (for a spicier twist, you can also use French mustard). Taste and adjust the seasoning frequently until the desired consistency and flavor is reached. Season with salt and freshly ground pepper. Arrange the Mediterranean salad by dividing the mushrooms among the four plates over the salad bed. Arrange the four fish fillet strips in the same way. Sprinkle the finely chopped egg whites over the salad and garnish each with two halved cherry tomatoes. Finally, pour the dressing over the salad and serve immediately while the fish and mushrooms are still warm. As a side dish, don’t serve anything heavy, but rather soft and, above all, warm ciabatta or white bread and a delicious white wine (e.g., Sancerre or a delicious Pinot Blanc).