Turbot fish with lemon and coriander

1. Cook 200 g of wild rice in a large saucepan of boiling salted water for 20 minutes. Peel and chop 1 shallot. Rinse and finely chop 1 bunch of coriander.

2. Wash 1 lemon, zest into strips. Put them to pickling in a very low heat pan with 3 tablespoons of olive oil and 25 cl of water for 15 minutes. Salt and pepper. Set aside the juice.

3. Toast 1 tablespoon of sesame seeds with no fat added. In a nonstick skillet, sauté for 30 seconds at high heat 600 g of turbot fillets with 2 tablespoons of olive oil. Add the lemon juice, cover and let stew (on low heat) for 3 minutes.

4. Divide the fish fillets on plates with the rice. Drizzle sauce, sprinkle with shallots, coriander and sesame. Decorate with lemon peel, salt and pepper. Serve immediately.

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