Prepare: Sprinkle fillets of lemon sole or flounder with the juice of one lemon, place in the refrigerator with the lid closed for 30 minutes.
Coconut sauce: Bring all ingredients of the sauce up to and including chilies to a boil, reduce temperature. Mix the cornflour with the soup, add to the coconut milk form while stirring, season, lightly roll in about 2 min.
Divide romanesco into roses, simmer in boiling salted water for 5-7 min. until just tender, drain, place on stove heated to 60 °C and keep warm.
Fish fillets: season with salt and pepper from the mill, turn in flour on the other side, fry in portions in hot clarified butter in a pan on both sides for about 1 min (lemon sole), 1-2 min (flounder), keep warm.
Cook pasta separately in salted water until al dente, drain, drain.
Serve: Heat sauce repeatedly. Divide fish fillets and Romanesco evenly on heated plates, pour little sauce over fish form, garnish. Add remaining sauce and pasta to table.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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