Place the fish medallions to defrost. Season with the juice of 1/2 lemon, salt and pepper. Reserve.
In a pan, place the olive oil, grated carrot, chopped garlic and saffron. Let it sauté for 1-2 minutes.
Add the needle rice and cook for another 1 minute. Cover with hot water and 1 pinch of salt. Let it cook over low heat for about 12 minutes.
In a frying pan, place the onion cut into half moons and the olive oil. When the onion is cooked add the white wine. Add the fish medallions and cook for 3-4 minutes on each side.
Meanwhile, in a separate bowl, mix the egg yolks, juice of 1/2 lemon, milk and flour very well.
Remove the fish medallions from the frying pan (when they are already cooked) and add the egg yolk sauce. Keep stirring and let it cook for a few minutes, until the sauce starts to thicken.
Serve the medallions with the sauce and carrot and saffron rice.
