Preheat the oven to 80°C, warm the platter and plates.
Cook the rice in boiling salted water until soft, drain. Heat the butter in the same pan. Add the shallot and sauté briefly. Add the kale, cook for a further 10 mins., season. Mix in the rice, keep warm.
Tangerine beurre blanc
In a pan, bring the tangerine juice and lemon juice to the boil with the shallot. Turn down the heat, reduce the liquid to approx. 4 tbsp, strain, squeeze out the shallot. Return the liquid to the pan, heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce turns creamy, season.
To fry the fish
Heat a little clarified butter in a non-stick frying pan. Fry the fish fillets for approx. 2 mins. on each side, remove, season.
Plate up the rice, arrange the fish on top along with the tangerine segments and the sauce.