![](https://media.scoolinary.app/recipes/images/2023/03/Natacha7_DF_0548-1-1-768x512.jpg)
● 1 Sole fillet
● 30 g Red onion, finely cut,
● 20 g carrot in julienne
● 10 g celery
● 2 tablespoons olive oil or
chimichurri
● Aromatic herbs
● Flavored fine salt
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