in a saucepan with oil, lightly roll and strain. Then add the herbs de Provence, a little bit of cream and honey, and add the butter.
Cut the fish into small pieces, turn it in flour on the other side, brown it briefly in hot fat with the finely chopped lower part of the spring onions and season it.
Remove the stalks from the oyster mushrooms and sauté them with the rest of the spring onions.
Pour long-grain rice into timbale moulds (add some of the spring onion greens to the long-grain rice, if desired) and invert into the center of a plate. Place fish pieces and oyster mushrooms around the long grain rice and pour sauce over. Garnish with a basil leaf.