Fillet of Angelfish On

,ground pepper,flour for for turning clarified butter, for for frying nutmeg, fresh h grated.

1. divide the fish fillet into four pieces and remove the remaining bones. Rinse and dry. Sprinkle with juice of one lemon and season with pepper. Turn on it in flour on the other side. Heat clarified butter in a frying pan and pour in the fillet. Put it in the stove and cook at about 200 C for about eight minutes. Remove the stalk from the chicory and cut the leaves into strips. Melt 1/5 of the butter in a bowl, add the chicory, pour in the wine, salt and cook over a medium heat for five minutes until tender. 4. boil fish stock and honey and reduce to half.

Add crème fraîche

add, fold in, bring to a boil, season with salt and pepper. Remove from heat and fold in remaining cold butter.

5. make potatoes in salted water, drain, steam. Heat frying pan with clarified butter, add potatoes and season with salt and nutmeg. Roast until golden brown, turning.

Arrange chicory in the center of a plate, place fish fillet on top, pour sauce around it. Place potatoes around the fish.

Bake for 20 to half an hour at 225 degrees.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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