Coated Rice Paper Fish with Paprika Strawberry Salad

Soak rice leaves in water. Blanch some of the broccoli roses in water, remove the peel from the turmeric, chop, add and grind with salt and pepper. Sauté the remaining broccoli roses in white wine, salt and pepper. Cut redfish into pieces, marinate in juice of one lemon, salt and pepper, sauté in olive oil and then wrap in the soaked rice leaves. Briefly turn to the other side in the pureed broccoli and cook until cooked through. Place the remaining broccoli puree with the sautéed broccoli roses on a plate and place the rice paper wrapped fish on top in a star shape. Garnish with a basil leaf.

For the leafy salad, halve and seed the peppers and dice one half with the cleaned strawberries. Pull in a marinade of salt, Cointreau, apple cider vinegar and pepper. Hollow out the other half of the bell pepper, arrange on a plate and fill with the pepper-strawberry leaf salad.

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