Cover 50g risotto rice with 1 cm water and softly boil for about 15 mins, drain and rinse with cold water.
Reserve in a sieve.
Cut the green from 4 spring onions in 4 cm tubes, cut them open on one side and then cut into matchsticks. Keep in ice water
Mix the rice with 1 tbsp white miso paste and 1 tsp hacked coriander.
Dry the sliced spring onion and mix with a tsp olive oil and lime juice
Use 2 spoons to make two quenelles of the rice, Put 2 slices of dorade on top and 1 tsp caviar
Serve with soy sauce, wasabi and the spring onion salade
(Here Jan Tourniers recipe in Flemish)
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