Swell long grain rice in 400 ml boiling hot salted water for about 20 minutes.
Rinse kumquats, cut into slices and remove seeds. Peel and finely dice the shallots. Sauté in 20 g hot fat. Add kumquats, sauté briefly. Extinguish with sherry and cook a little.
Add whipping cream, 2 tbsp. juice of one lemon and green pepper and bring to a boil. Bind with the sauce binder and season.
Rinse the fish under running water and dry. Cut the fillets in half. Sprinkle with the remaining juice of one lemon, season with salt and pepper, turn in the flour to the other side.
Roast in the remaining fat on each side for 3 to 5 min. Later arrange the whole and sprinkle with chopped parsley.