Season with pepper, toss the fillets and sauté them in the olive oil; pre-heat a grid, grill the fillets starting from the skin side. After 5 minutes turn upside down the fillets and complete cooking.Chop and peel asparagus, season with salt, pepper and extra virgin oil. Lay asparagus on the side of the grill.Clean and peel carrots. Cut them in big cubes, blanch them for 5 minutes and then roast them for 30 minutes with butter and thyme in pre-heated oven.
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