Dorado with Exotic Spice Varnish

Soften the long grain rice in salted water.

Rinse the cauliflower and cut into roses, then cook in salted water until al dente, rinse in cold water and drain. Rinse the fish fillets and rub them dry. Then season with salt and pepper and fry in a frying pan with olive oil for three minutes on each side. Remove from the frying pan and keep warm.

In a saucepan, melt 1 tbsp butter, add 1 tbsp flour and extinguish with milk. Stir well to prevent lumps from forming, and bring to a boil while stirring. Bring the sauce to a simmer for five minutes, stirring repeatedly and seasoning with salt, pepper and nutmeg. Add a splash of whipped cream to taste. Stir in the cauliflower.

In a frying pan, sauté shallot with a tiny bit of olive oil, add turmeric, ginger, lemon zest and honey and caramelize. Deglaze with vegetable soup and soy sauce, place the fish fillets skin side down in the honey mixture, heat and serve. The side with the spice coating should now be on top, grind a tiny bit of pepper over it.

Arrange the dorade fillets with the cauliflower, sprinkle with parsley.

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