Sea bream fillet with asparagus and heavenly mandarin flower rice

Ingredients for 2 servings:

• 16 stalk(s) asparagus, green
• 5 tbsp butter, salted
• 2 sea bream fillets, together 400 g
• 1 lemon(s), juice
• 4 tbsp sunflower oil
• 1 egg(s), size M
• 1 pinch of salt
• 1 pinch(s) pepper, white
• 20 g breadcrumbs
• 50 g almond(s), blanched, ground
• 70 g basmati rice
• 125 g water
• 1 tbsp butter, unsalted
• 1 tbsp rice wine vinegar
• 2 g chicken broth powder
• 30 g carrot(s)
• 20 g celery, only the stalks
• 2 tbsp sunflower oil
• 1 egg(s), size M
• 1 pinch of salt
• 1 pinch(s) pepper, white
• 8 leaves of romaine lettuce
• 2 m.-large tomato(s)
• 1 small carrot(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Beneath the crispy almond coating lies a juicy sea bream fillet. Recipe from Bali, Indonesia.

For the lemon juice, wash a lemon thoroughly and cut a piece lengthwise about 5 mm to the right and left of the stem. Remove the seeds and squeeze the juice by hand. Discard the empty parts and the middle part (which contain bitter substances). Rinse the fresh fish fillets. Thaw the frozen goods. Dry thoroughly with kitchen paper. Rub with lemon juice. Sprinkle with 4 pinches of salt and set aside. Wash the fresh, green asparagus, trim off about 2 cm from the bottom end, and peel from the bottom half. Keep the stalks lying down in as little salted water as possible (use a large, shallow pot). Discard the peel and any remaining caps. For the rice, cut a piece of carrot about 4 cm long, peel it, cut it lengthwise into thin slices, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and set aside to thaw. Wash the fresh celery, pick off the unblemished leaves, and freeze. Cut the unblemished stalks crosswise into approximately 3 mm wide pieces. Weigh the required amount and freeze the rest. Weigh the frozen goods and let them thaw. Wash the rice, strain it, and drain well. Bring to a boil with the water, butter, rice wine vinegar, and chicken stock, stir well, stir in the diced carrots, and simmer gently with the lid on for 12 minutes. Remove from the heat and let it rest with the lid on for 30 minutes. Crack the egg, whisk it with salt and pepper, and fry it in a pan with the sunflower oil until scrambled. Let the scrambled eggs cool and chop into small pieces. Mix the diced egg and celery rolls into the cooked rice and keep warm. Wash the romaine lettuce and tomatoes and slice the tomatoes crosswise. Garnish the serving plates with the slices. Wash the small carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated slicer. Add to the asparagus. For the breading, break the egg into small pieces, whisk with salt and pepper, and pour into a shallow plate. Mix the breadcrumbs and almonds and pour into another plate. Heat the sunflower oil moderately in a sufficiently large frying pan. Dip the fillets in the egg, coat them in the breadcrumbs, and immediately add them to the pan. Fry with the lid on over moderate heat for 4 to 5 minutes on each side. Drain the water from the asparagus (and the carrot pieces), add the butter, and fry for 4 minutes, stirring the asparagus occasionally. Place on the prepared serving plates. Remove the fillets from the oil and place them on the serving plates, serve, and enjoy.