Opah on a Bed of Wilted Mâche

On hot days, I like to experiment with salads. In my recipe, opah fillets are served on a bed of mâche (lamb's lettuce) with a cooked dressing made with onion, carrot, ginger and garlic. Simple, elegant, tasty.

Ingredients

• 1 lb 10 oz / 750 g opah (sunfish) fillets (any other firm, flavorful fish will work, too)
• juice of ½ lemon
• 4 oz / 125 g mâche (lamb's lettuce)
• 3 tbsp finely chopped onion
• 3 tbsp finely chopped ginger
• 3 tbsp finely chopped carrot
• 1 tbsp finely chopped garlic
• 2 tbsp olive oil
• ½ tsp salt
• ½ cup / 125 ml chicken stock
• ¾ cup / 175 ml dry white wine
• ⅛ tsp cayenne pepper
• 1 tbsp high-quality vinegar
• 1 tbsp sour cream
• salt and pepper to taste
• cherry tomatoes and slices of lemon as garnish

Preparation

1. Sprinkle the fish fillets with lemon juice.
2. Set a heavy sauté pan over medium-high heat. Add olive oil, onion, carrot, ginger and salt. Cook until the onion is soft and translucent, without browning.
3. Reduce heat. Add garlic and cook for a few minutes. Do not brown.
4. Add chicken stock, white wine and cayenne pepper. Add the fish, cover partially and cook until the fish is done (about 10 minutes).
5. Remove fish from the pan and keep warm.
6. Turn off heat. Stir in sour cream and add the vinegar. Adjust seasoning with salt and pepper. This is the dressing.
7. Toss the mâche with the dressing. Serve the fish on top of the lukewarm salad. Garnish with lemon and tomato slices.

Preparation time about 45 minutes.

Yields 4 servings