Cut perch fillet layers and pickle salt, Basil, then blanchere in salted boiling water cauliflower 5 min, washed with cold water and disassemble on inflorescences. Make a basic batter (whisk milk, eggs, flour until the consistency of thick cream). Heat oil and cook cauliflower, and then perch in batter. The gallery did not do......I think everything is clear.... And then the fun part: cut the peppers and oil.... blanchere 1 min.

then tomatoes

and decorate.....

the buffet is ready....guests are delighted...