Sole Fillet in a Tomato Crust on Zucchini Millefeuille

For the soles :
n4 sole of (300g)
n1 yellow courgette
n1 green courgette
n1 romanesco cabbage
n200g of chanterelle mushrooms
n50g candied Lyokan (Japanese citrus fruit)
n8 Hot lips sage (edible flowers), optional
n8 marigold flowers (edible flowers), optional
nSalt

For Koshihikari rice
nMarinade
n60g sushi vinegar
n50g water
n1 tbsp mirin (sweet rice wine)
n1 tbsp soy sauce
n1 tbsp sake
n4g of salt
n40g sugar

400g Koshihikari rice
n600g of water

For the tomato crust:
n100g butter
n100g panko (Japanese breadcrumbs)
n20g tomato powder
nMaestro Pepper Bar’s Voatipu00e9rifu00e9ry, grind 3
nSalt
n1 egg yolk

Fillet the sole. Place 2 fillets on top of each other, bone sides together and wrap tightly in cling film into nice cylinders.
nSteam or poach for 6 minutes at 66u00b0C. Carefully remove them from the wrapping and season with salt and voastiferisfy pepper (fine grind: level 1).

Koshihikari Rice
nBring all marinade ingredients to a boil to allow sugar and salt to dissolve.
nRinse the koshihikari rice and cook in water until al dente (until the koshihikari rice has absorbed all the water). Remove from heat, add marinade to rice and let stand (at least 10 min).

Tomato crust
nMix softened butter with panko in a food processor (or knead all ingredients by hand) then add remaining ingredients and mix gently for 5 minutes.
nSpread between 2 pieces of parchment paper and let harden in the freezer for at least 1 hour.
nThen cut strips the size of the sole pieces.
nCover the sole pieces with the tomato crust and crisp under the grill.

Garnishes
nClean chanterelles and rinse briefly in cold water to remove sand and leaves.
nFry in foaming butter and season with Maestro Pepper Bar Black Kampot Pepper (grind 2).

Wash the courgette and cut into thin slices lengthwise with a mandolin. Cut out the tender flesh and steam for 1 minute at 100u00b0C.
nArrange the courgette strips, alternating yellow and green, and cut into a circle using a cookie cutter.

Cut beautiful bunches of romanesco cabbage. Cook them al dente, then plunge them into iced water.
nThen warm them gently in foaming butter and season with salt and black Kampot pepper (grind 1).

Grind salt and Maestro Pepper Bar’s black Kampot pepper on the plate (grind 1) and place the courgette circle on top.
nPlace 2 pieces of sole on the edge of the courgette circle.
nArrange the rice on the remaining edge of the courgette circle and garnish with chanterelles, romanesco, Lyokan and flowers (hot lips and marigolds – optional)