Serves 4



4 pieces of 130g of sole fillets

30g of salted butter

Leaves and flowers of lemon tree

Mashed paella

50g of diced chorizo 4 chopped onions

2 garlic heads

5g of saffron

200g of Arborio rice

2ltrof musseljuice

Olive oil

Rice crisps

320g of long rice

1ltr of water

20g paprika

Crispy puffed rice

100g of puffed rice

20g of dried tomato powder

2g of espelette pepper

2g of powdered saffron

To serve

100 pieces of mussels

100 pieces of prawns 20/30

2kg of peas

1kg of new peas

1kg of green beans



Make your sole fillets fry in a hot non-stick pan with a little bit of oil then add some salted butter, leaves and flowers of lemon tree. Sprinkle generously to keep them “rosé”

Mashed paella

Make the chopped onions and garlic sweat with a little bit of olive oil and add the chorizo and saffron.Make pearled rice and moisten it with the juice. Cook it for half an hour but check it regularly so it does not stick.Drain it then mix it and save the preparation and save the preparation.

Rice crisps

Cook rice in water with paprika over low heat for about an hour then mix it in the blender. Display the mashed rice on greaseproof paper and let it dry during 4 hours at 50°.Break pieces of it and fry them at 190°.

Crispy puffed rice

Mix the puffed rice with tomato powder, Espelette pepper and saffron evenly.

To serve

Cook the mussels marinara and take care to keep the juice for the previous preparation.Peel the prawns and put them on a plate. Cook them for 5 minutes at 56° and save them in the fridge.Boil the peas, new peas and green beans and make sure they stay crunchy.Draw a nice line of mashed paella then display a spoon of crispy rice and hot vegetables. Arrange the prawns and tepid mussels and gently place the crispy puffed rice and finally your sole fillets.