• White fish (fillet) 80 gr for 2 pieces

  • Salt and pepper to taste

  • Extra Virgin Olive Oil 1 tbs

  • Leek (chopped) 1

  • Extra Virgin Olive Oil 2 tbs

  • Salted rice malt 1 ½ tbs


1) Season the fish with salt and pepper. Transfer into a frying pan skin side down and cook it slowly in the Extra Virgin Olive Oil, at a medium temperature, until the skin is crispy.

2) To prepare the sauce, combine the chopped leeks, 2 tablespoons of Extra Virgin Olive Oil and the salted rice malt in a bowl.

3) Cover the center of a dish with the sauce 2), place on it the grilled fish 1) and drizzle with Extra Virgin Olive Oil (not included in the ingredients) to finish.