Ingredients
Preparation
- Clean and wash the cauliflower and cut into florets. Using a food processor or stand mixer, finely chop the cauliflower in batches until it reaches a rice-like texture.
- Peel and chop the shallot and garlic. Clean and wash the chilli, remove the seeds and chop finely. Wash the parsley, shake dry and chop. Clean, wash and slice the mushrooms.
- Heat the olive oil in a large frying pan. Add the mushrooms and sauté over medium heat for 3-5 minutes on all sides. Add the shallot, garlic, chilli, and cauliflower rice and fry over medium heat for 5 more minutes. Season with salt and pepper.
- Rinse the limes in hot water and rub dry. Squeeze the juice from half of the limes, and cut the other limes into 4 wedges.
- Add the lime juice, vegetable stock and whipped cream to the pan and stir well. Grate the parmesan and add half to the pan. Finally, add half of the parsley.
- Meanwhile, heat up oil in another pan. Wash the fish, pat dry and fry over medium heat for 2 minutes on each side.
- Cut the bell pepper in two lenghtwise, and quicly fry on both sides.
- Arrange the cauliflower risotto and fish on plates and serve garnished with lime wedges, bell pepper and the remaining parmesan and parsley.