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Italian pastry steamed halibut fillet

Ingredients: 1

perch fillet 200 g

3 carrots, peeled

Provencal Herb Oil

coarse salt

Prepared

Wrap the steak in cellophane and put a little oil and herbs de Provence. Put in cup 1 liter of water, put the container varoma with fish and peeled carrots. 30 minutes Varoma temperature, speed 2. When ready throw the fish over salt.