Sole Fillet in a Tomato Crust on Zucchini Millefeuille

For the soles :
4 sole of (300g)
1 yellow courgette
1 green courgette
1 romanesco cabbage
200g of chanterelle mushrooms
50g candied Lyokan (Japanese citrus fruit)
8 Hot lips sage (edible flowers), optional
8 marigold flowers (edible flowers), optional
Salt

For Koshihikari rice
Marinade
60g sushi vinegar
50g water
1 tbsp mirin (sweet rice wine)
1 tbsp soy sauce
1 tbsp sake
4g of salt
40g sugar

400g Koshihikari rice
600g of water

For the tomato crust:
100g butter
100g panko (Japanese breadcrumbs)
20g tomato powder
Maestro Pepper Bar’s Voatipériféry, grind 3
Salt
1 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.
Steam or poach for 6 minutes at 66°C. Carefully remove them from the wrapping and season with salt and voastiferisfy pepper (fine grind: level 1).

Koshihikari Rice
Bring all marinade ingredients to a boil to allow sugar and salt to dissolve.
Rinse 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
Mix softened butter with panko in a food processor (or knead all ingredients by hand) then add remaining ingredients and mix gently for 5 minutes.
Spread between 2 pieces of parchment paper and let harden in the freezer for at least 1 hour.
Then cut strips the size of the sole pieces.
Cover the sole pieces with the tomato crust and crisp under the grill.

Garnishes
Clean chanterelles and rinse briefly in cold water to remove sand and leaves.
Fry 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 100°C.
Arrange 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.
Then 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.
Place 2 pieces of sole on the edge of the courgette circle.
Arrange the rice on the remaining edge of the courgette circle and garnish with chanterelles, romanesco, Lyokan and flowers (hot lips and marigolds – optional)