Sauté shallot cubes in mixture of olive oil and butter (1). Add zucchini and eggplant cubes, sauté, then add mushrooms, garlic, peppers and olives and sauté. Extinguish with white wine, season with salt, pepper and oregano and stir in diced tomatoes and Peterli.
For the sauce, sauté shallots in butter (2), extinguish with long grain rice, white wine and Noilly Prat, reduce by half, add fish stock and simmer until sauce thickens slightly. Add cream and simmer repeatedly over low heat until sauce thickens. Season with salt, pepper and juice of one lemon, mix in butter (3) and season with wasabi.
Season fish fillets with salt and pepper. Pull through flour, broken egg and sesame seeds on one side. Toast in hot mixture of olive oil and butter (4) on both sides for two min each, then place in open hot stove for one minute.
Serving: Arrange vegetable mixture on hot plates. Add fish fillets and pour little sauce around everything.
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