Fine Tasting Salad

Ingredients

• 4 stalks chervil
• 2 stalks Parsley
• 2 stalks tarragon
• 240 g medium sea bass fillets (4 medium fillets)
• Salt
• Pepper
• 75 g frisée lettuce (0.5 head)
• 75 g red oak leaf salad (0.5 head)
• 2 Spring Onions
• 125 g seedless red grapes
• 1 tsp oil
• 125 ml white wine (or grape juice)
• 1.5 tbsp champagne vinegar
• 1 tbsp apple syrup
• 1 tsp Dijon mustard
• 4 tbsp grape seed oil

Instructions

1. 1.

   Wash herbs, shake dry, set aside 2 stalks of chervil for garnish. Pick and chop leaves from remaining chervil, parsley, and tarragon.

2. 2.

   Rinse sea bass fillets, pat dry, place shiny side up on work surface. Season with salt and pepper, sprinkle with herbs.

3. 3.

   Roll the fillets tightly and refrigerate until ready to use.

4. 4.

   Clean and wash salads, spin dry. Trim spring onions, rinse, slice into very thin rings.

5. 5.

   Wash grapes, halve them. Heat oil in a pot, sauté grapes over medium heat.

6. 6.

   Season with salt and pepper, deglaze with a splash of white wine. Bring to a boil, then set aside.

7. 7.

   Whisk vinegar, apple syrup, mustard, salt, and pepper in a bowl until smooth. Fold in grape seed oil.

8. 8.

   Bring remaining white wine to a boil in a pot. Add the sea bass rolls, cover, simmer over low heat for 10-12 minutes.

9. 9.

   Toss salad and onions with vinaigrette. Plate.

10. 10.

    Remove sea bass rolls from pot, drain, place on plates. Distribute sautéed grapes over them. Garnish with reserved chervil and serve.