Fried Perch Fillet with Veggie Puree

Ingredients

• Cooking the veggies:
• 1 teaspoon pink himalayan salt
• 1 tablespoon olive oil
• 1 leek, white part only, sliced
• 2 garlic cloves
• 1 cup frozen peas
• Blending veggies:
• 1 tablespoon butter
• 1 teaspoon lime juice
• 1 cup vegetable stock
• pepper
• 1 fresh mint sprig, chopped
• Cooking the fish:
• 7 ounces of Nile perch fillet
• 1 tablespoon vegetable oil
• pink himalayan salt
• 3 cherry tomatoes
• 1 fresh rosemary sprig
• 1 tablespoon red caviar for garnishing