INGREDIENTS

80 g red rice

½ avocado

1 purple carrot

1 blood orange

1 handful white cabbage

1 handful salad (iceberg or lettuce)

50 g fresh salmon

50 g fresh sea bream

3 tbsp. soy sauce

1 tsp. sesame seeds, blond

PREPARATION

Cook the red rice for 15 to 20 minutes. Drain and set aside.

Peel the carrot and cut into strips using a vegetable peeler. Roll the strips together.

Peel the orange and remove the segments.

Cut the avocado into thin strips and roll over itself to form a flower.

Remove the skin from the salmon and sea bream and dice the fish.

In a large, wide, shallow bowl, place the avocado flower in the center. Next, place the red rice, then the lettuce, purple carrot strips, sea bream, blood orange, cabbage and salmon. Drizzle with soy sauce and sprinkle with sesame seeds.

Enjoy with a glass of Crémant de Bourgogne, Grande Cuvée Brut by Veuve Ambal.