Cauliflower and celeriac soup with little brown rice fish cakes recipe

INGREDIENTS

• 1 brown rice
• cup lemon zest
• 1 finely chopped parsley
• tsp fresh thyme
• 1 fillet of pollock (or cod)
• tsp onion, finely chopped
• 1 garlic clove, finely chopped
• tsp sticks of celery, finely chopped
• 1 vegetable stock
• 1 celeriac, diced
• 1 cauliflower, diced
• 3 grated nutmeg
• 2 tarragon