Preparation of the Pilaf Rice Trio:
- In a saucepan, heat a drizzle of olive oil.
- Add the diced turnip, onion, and carrot.
- Sauté for 2 minutes until they release their aroma.
- Add 240 g of the rice trio and sauté for 2 minutes until the rice becomes glossy and translucent.
- Add 2 to 3 times the volume of water and let the rice swell over low heat.
- The pilaf cooking method will allow the rice to absorb all the flavors.
Cooking the Saint-Pierre Fillets:
- Preheat the oven to 180°C.
- Season the John Dory fillets with salt, pepper, and parsley, then place them in an ovenproof dish.
- Roast in the oven for 10 minutes, until the fish is perfectly cooked.
Preparation of the Lemon Butter Sauce:
- In a pan, sauté the shallots, carrots, turnips, and spring onions in 100 g of butter.
- Add the juice of two lemons, salt, and pepper, and simmer for a few minutes.
- Incorporate the heavy cream and continue cooking until the sauce becomes smooth and creamy.
Assembly and Presentation:
- Serve the pilaf rice as the base of the dish.
- Gently place the roasted Saint-Pierre fillet on top of the rice.
- Pour the lemon butter sauce with its vegetables over the top and serve immediately.
