Make long grain rice.
In the meantime, from the fish fillet, cut the belly flaps and the thin boiled beef into small pieces. Finely grind these steps with the smoked salmon, parsley and a little bit of pepper, whipped cream, salt and a few drops of juice of a lemon in the kitchen blender.
Spread half of the fish fillets with this mixture and then cover with the other half.
Remove the stem from the savoy cabbage leaves, blanch briefly in boiling hot water and cool in iced water. Pat dry on paper towels.
Wrap the prepared fish fillets in the savoy leaves. Rub the frying pan or shallow saucepan with garlic clove and add a small amount of chopped salt, shallots, pepper and crystal wheat beer. Put the fish fillets in the saucepan and cook gently for 15 minutes on a low flame.
Add the long grain rice to the cleaned peppers and cook in the same way with the lid closed, adding a little liquid.
Serve both on warmed plates.
Tip: Cut the fish fillets crosswise and arrange them diagonally on top of each other.
Blend the fish stock with the pink pepper, the creme fraiche and a little cold butter with a hand blender to a frothy sauce and pour over the fish.
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