Gotta stick with the egg theme. Nothing like adding a quail egg to a salad – especially around Easter. This is another hot and cold salad that’s perfect for Easter lunch or dinner. The following recipe should serve 4.
Coat 8 small anglerfish fillets (50g or 2oz each) in vegetable oil. Heat a griddle pan and grill the fillets for one minute on both sides. For a pretty chequered effect: rotate the fish 90 degrees when halfway. By the way, any firm fish like regular monkfish would do, but anglerfish (or goosefish) is best.
Quarter 80g of mushrooms, peel and finely dice 2 shallots, chop 2 spring onions. Cook all this in a non-stick pan using a tiny bit of oil or butter until almost soft. Make it “al dente” just like a perfect pasta. Then take the pan off the heat and add 2 tbsp. of balsamic vinegar. Add salt and pepper to taste.
Remove the woody bits of 12 green asparagus and peel the stems if needed. Boil them in salted water until you can stick a fork in without much effort. In the mean time, wash a good amount of cos lettuce and arrange the leaves on the plates. Add some curly lettuce for a bit of punch. I’d suggest rocket, but I won’t 
Toss the mushroom mix onto a plate so you can use the pan for the quail eggs. Again, use as little oil or butter as possible and fry 4 quail eggs until the white has set and the yolk is still golden and wobbly. Put the mushroom mix on top of the leaves and asparagus, then add 2 fillets of fish per person, and top it off with the fried egg. If you’re really hungry, you could add a strip of crispy bacon to boot.
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