Fish dishes

WITH VEGETABLE RICE THAI-STYLE IN BARTO SAUCE 300 g

WITH BRIE CHEESE ON A POTATO-NUT GRATIN WITH VEGETABLE SALSA IN DIJON SAUCE 320 g

WITH BEARNEZ SAUCE AND GRILLED VEGETABLES 300 g

WITH ASPARAGUS, GRILLED TOMATOES AND SPINACH PUREE IN DOR BLUE SAUCE 300 g

SERVED ON A FRAGRANT VEGETABLE SAUTÉ WITH TRUFFLE SAUCE 270 g

ON VEGETABLE SPAGHETTI WITH ANCHOVY PASTE, BASIL AND IN TRUFFLE SAUCE 280 g

ATLANTIC TUNA, SWORDFISH, SALMON, TIGER PRAWNS, SQUID FILLET, NEW ZEALAND MUSSELS 900/50 g