150 grams of coconut milk, 20 grams of coconut milk, 2 bay leaves, 200 grams of cauliflower, 1 can of vanilla (optional), 50 grams of cold butter, 2 chicory, 40 ml of orange liqueur, 150 mls orange, peel sprinkled with 1 lone sol oil sugar
2 fillets of fresh mackerel
1. Jasmine rice spit several times, then boil with coconut milk to loose, adding laurel leaves.At end of coconut and salt with salt.
2 Cauliflower clean and split on the roses. Prepare al dente in salted water, then fry a little oil to golden color and add the butter. Flip the marmalade (roasted butter perfectly blends properly with each vegetable, but it is also suitable for meat, fish and seafood).
3 chicory cut into quarters and on heavily heated oil usmaz from each side to the golden. Add orange liqueur and sugar and then orange juice quickly reduce the strong fire.At end to salt to taste.
4. Mackerel spit and carefully dry on a paper towel. Fry on the heated oil from the skin to the color of the skin. Remove the lime peel and remove the fish from the fire.