Fillet the fish and season with "flower of salt", lemon zest and pepper. Roast it in the oven at 180oc for 10/15 minutes. Use the fish bones and fish head to make the fish stock, place them in a pan with lemon and safflower, cover with water and boil for 10 minutes. Then add the limpets just to blanch them. Keep the stock aside to rest. Chop the onion and garlic and fry them in the butter along with the rice for 1 minute. Add a splash of white wine and let it evaporate. Add some fish stock so that the rice takes on its aroma. Cook the beetroot in salted water for 30 minutes. Cut in half, wash and bake with the blackbelly rosefish fillets.
Spoon a portion of rice on the plate, place the fish on top and garnish with the beetroot, limpets, and cress.