INGREDIENTS

• 1 fillet rock-perch

• Olive oil

• Salt

• Pepper

• Fried carrot sticks

• Fried potato sticks

• Fried julienne asparagus

• Fish Sauce

• Curry

• Butter

PREPARATION

Salt and pepper the rock-perch and sauté with olive oil . As soon as it colors on both sides we place it in the oven for a short while to fully bake. Boil the fish sauce and add a bit of curry so it gets some taste and its aroma. Thicken with butter after having taken off the heat. Serve it by placing the carrot and potato sticks at the lower end of the plate. On top of them pour the sauce decoratively and garnish with asparagus sticks.