Cut a thin strip of the fish horizontally, leaving 1.5 cm from one side. Then carefully flip it over without letting it separate. Repeat the process to get one long strip. Sprinkle equal quantities of orange rind, lemon rind and salt along the entire strip and roll like a pinwheel. Similarly prepare three more rolls. Wrap it in clingfilm to ensure the roll does not unravel. Boil water in a saucepan, add the fish rolls and boil for three minutes. Remove carefully, unwrap the clingfilm and keep aside.

To prepare the pepper sauce: Heat oil in a pan, add onions and saute until translucent and glossy. Add pepper and stir for a few seconds. Then add the stock and jus, bring to a boil. Lower the heat, and simmer, stirring occasionally, for five minutes. Remove and keep warm.

To prepare the garnish: Heat oil in a frying pan, add asparagus and saute over low heat for a minute. Remove to an absorbent paper. Heat oil in a frying pan, add the partially cooked fish rolls and shallow fry over low heat for about seven minutes.

To serve: Arrange the asparagus in a square in the centre of the plate and place the fish roll in the middle of the square, drizzle the sauce around it and serve with the straw potatoes.