Loup de mer with savory semolina porridge

Ingredients

• 4 wild sea bass fillets (150 g each)
• Salt
• 1 egg
• 70 g risotto rice
• 750 ml vegetable stock
• 70 g corn grits
• 150 g Mushrooms
• 4 tbsp soy or sunflower oil
• 1 tsp grated lemon zest
• white pepper
• 0.5 tsp finely chopped red chili peppers
• 50 g mango puree
• 100 ml Vegetable broth
• pepper (ground)
• 1 tsp curry powder
• cornstarch (for thickening)
• spring onion strips (for garnish)

Instructions

1. 1.

   Bring the vegetable stock to a boil, add the rice and semolina grits, bring back to a boil, then cover and let it simmer while stirring occasionally until absorbed.

2. 2.

   Sauté the chili in 1 tsp oil, add curry and sauté briefly, pour in mango puree and vegetable broth, cook for a short time, season, and thicken with cornstarch if desired.

3. 3.

   Clean the mushrooms, slice them, and fry in 1-2 tbsp oil. Season with lemon zest, salt, and pepper, then mix into the cooked rice-semolina mixture.

4. 4.

   Whisk the egg. Pat the fish dry, coat it in the beaten egg, and brown it in the remaining oil. Salt the fish, serve on preheated plates with the spicy semolina porridge, drizzle some mango sauce on the side, and garnish with spring onion strips.