Shark with rice salad

Shark meat is very consistent and tasty. The rice salad is very satiable, yet it keeps this dish light and delicate.

Ingredients
4 shark steaks, approximately 250-300 g each
1 cup of fresh valerian (ruccola or young spinach)
1 tablespoon of Riso Scotti Rice Oil
2 teaspoons of nut oil
4 tablespoons of extra virgin olive oil
2 teaspoons of hot mustard
1 teaspoon of sugar
1 tablespoon of lemon juice
250g of Riso Scotti Basmati Rice
A few nut kernels, chopped
Salt
White pepper, grounded

Instructions
Prepare the rice according to the instructions written on the pack, then put aside and let it cool. Wash the shark steaks well, drain them and remove the excess water using paper towels.
Make a few cuts on the edges, to avoid them from curving. Heat the oil in a pan and fry the steaks, one at a time, until they are well cooked and become golden on each side.
Meanwhile, in a bowl, mix the mustard with the lemon juice, salt, pepper and sugar. Stir until the sugar is completely diluted. Add the oil gradually, stirring, until you obtain a golden color paste. Add the nut oil and continue stirring. Cover the bowl and put it aside for a few minutes, to allow the flavors to infuse.
In a large bowl, mix the rice with the valerian and nut kernels. Add ¾ of the dressing and stir well. Arrange one shark stake on each plate, accompanied by ¼ of the rice salad. Sprinkle the fish with the rest of the dressing and serve immediately, while still hot.

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