- 4 Plaice fillets
- 10 tablespoons Olive oil
- Salt and freshly ground pepper
- 1/2 teaspoon rosemary and Tarragon
- 2 slices multi-grain bread
- 2 teaspoons grated Parmesan
- 1/4 head each of lettuce, Radicchio, frisee and Endive
- 100 grams lamb's lettuce
- 3 tablespoons Lemon juice
- 1 teaspoon Mustard
- 1 pinch Sugar
Rinse plaice fillets, pat dry and cut each into 4 pieces. Mix 3 tablespoons oil with pepper and herbs, add fish, cover and refrigerate at least 4 hours (preferably overnight).
For the croutons, cut off bread crust and cut into small cubes. Heat 4 tablespoons oil in a pan. Add bread cubes and toast until golden brown. While still warm, sprinkle with Parmesan and allow to cool.
Trim salad greens, rinse and drain well in a sieve (or spin dry).
Stir the lemon juice with mustard and sugar and season with salt and pepper. Whisk in remaining oil, mix dressing with the salad greens and transfer to plates.
Remove plaice fillets from the marinade, blot with paper towels and sear on both sides until golden brown, about 2 minutes per side. Season with salt and pepper. Distribute fish and croutons on the salad and serve immediately.