Season the whitefish fillets generously with salt and pepper. Cover with plastic wrap and refrigerate for 1 day to enhance flavor.
The next day, peel the shallots and slice into thin rings. In a saucepan, combine with white wine, white wine vinegar, curry, and bay leaf. Season lightly, bring to a boil, and reduce by one-third.
Cool the marinade slightly, then whisk in the olive oil for a silky emulsion.
Coat the base of a Pyrex dish with some marinade. Arrange the fillets in a single layer and pour the remaining marinade over them.
Cover tightly and marinate in the refrigerator for 4 days, allowing flavors to infuse deeply.
After marinating, rinse, sort, and spin dry the summer salad greens. Drain excess marinade from the fish and toss a few tablespoons with the greens for a light dressing.
Plate the dressed salad and top with the lavaret fillets, served chilled or gently warmed on the grill for a smoky touch.
Source: The New Kitchen for All Seasons, Chanteclerc
