Dorado Fillet with Honey-Ginger Crust and Apricot Rice

Sauté a finely diced shallot in a saucepan with butter, add turmeric and pepper and pour in clear soup.

Bring to the boil and add the rinsed long grain rice and soften (about 20 min).

Rinse the fish fillets, rub dry, season with salt and pepper. Roast in a frying pan with olive oil on both sides for 3 min each, then keep warm.

In the fish pan, sauté the remaining shallot cubes with a tiny bit of olive oil. Add the ginger, lemon zest, honey and thyme and allow to melt.

Caramelize the apricots in a frying pan with a tiny bit of butter until brown. Mix them with the cooked long grain rice and season with salt and freshly ground pepper.

Sprinkle the breadcrumbs over the fish fillets and gratinate them briefly under the grill coil, then drizzle the honey mixture over them and sprinkle with coarse pepper.

Arrange the fish fillets on the apricot rice.

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