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Ling with Cauliflower Rice
Preparation time: 15 min / Cooking time: 10 min
I love eating colorful food and this dish truly lives up to its name. I saw a beautiful picture and Axel and I played around with the basic idea and then added our twist to it.
Preheat the oven to 180 °C
Cut the carrots into thin slices. Mix oil and spices in a bowl and toss the carrots in it. Arrange on a baking sheet and bake at the same time with the ling for 10 minutes.
Cut the ling into 4 pieces and season. Lightly fry on one side in a pan for about 1 minute, then turn over and place in the oven at the same time as the carrots.
Chop the cauliflower in a food processor (better to pulse a few times so it doesn't get over-chopped). Season well and cook in a pan until it looks like rice.
Serve the dish beautifully. I placed some arugula at the bottom and the cauliflower rice in the rest. A few carrots on top of the rice and then the fish. A few more carrots and then grapes, walnuts, and garnish with chopped parsley.