Skreit ranch and scallops on salad with potato dressing

Ingredients for 2 servings:

• 280 g fish fillet(s) (skrei fillet with skin)
• 4 scallops (nutlets)
• 2 tbsp olive oil
• 1 pack of mixed salad
• Salt (Fleur de Sel)
• 1 potato(s)
• 250 ml broth
• Balsamic vinegar (Crema di Balsamic vinegar, bianco)
• olive oil
• salt and pepper
• possibly sugar

Instructions

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

Clean and wash the lettuce, spin dry, and set aside. For the dressing, cook the peeled and chopped potatoes in strong broth until tender. First, puree the potatoes with a little broth, then add enough broth and stir in until a creamy consistency is achieved. Season to taste with about 1 teaspoon of Crema di Balsamico bianco or Balsamico bianco, salt and pepper, and perhaps a pinch of sugar. Finally, stir in about 1 tablespoon of olive oil. Rinse the skrei fillets and nuts under cold running water and dry with kitchen paper. Cut the skrei into two equal slices. Remove the small white anal sphincter on the side of the mussel meat and discard. Heat olive oil in a pan, briefly sear the skrei slices on the skin side, then continue frying over medium heat until the initially translucent flesh has turned white to about the middle and is therefore cooked through. Do not turn the slices. Let the pan rest for about 5 minutes in an oven preheated to 90°C (grill) top heat. The meat should be just cooked through or still slightly translucent in the center. In a second pan with a little olive oil, fry the mussels at medium heat for about 1.5 minutes on each side. Check the cooking progress on the sides when the translucent meat slowly turns white. Do not cook the mussels all the way through; they should retain a slightly translucent center; this is when they taste best. Arrange the salad on plates and drizzle with the dressing. Place the Skreit ranche skin-side up in the center and place the mussels to the left and right. Season the fish and mussel meat with a little fleur de sel. You can also decorate the dish with colorful vegetable balls or a brunoise.