Instructions: Bone the fish and slice into two filets. Season with salt and pepper and place in a frying pan. Saute on each side in a small amount of margarine.

Cover the pan with aluminum foil and cook on high heat for 3-4 minutes. Set aside.

Saute the minced shallot in a small amount of margarine. Add the vermouth, white wine [sorry, no quantity given] and sauteing juices from the fish and cook until the sauce thickens. Add the pureed tomato and bring to a boil.

Add the cream and enrich the sauce with margarine. The sauce should be pink in hue.

Presentation: Place the fish on a serving platter, and arrange a julienne of tomato, avocado, lemon and mushroom in a chain pattern around the fish.

Place 3 asparagus spears on either side of the platter. Garnish with the crescent-shaped puff pastry dough. Strain the sauce into the serving platter.

Chef Shalom Kadosh, Sheraton Plaza Jerusalem Hotel

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