Page 493 - YC Cooking School

100g new potatoes, cooked and peeled

50g spinach, sautéed (quickly fried in hot oil)

Tools

Fillet knife
Chopping board
Heavy-based frying pan
Spatula
Kitchen spoons
Peeler

What to do:

For the angelfish

1. Season the angelfish with salt and pepper, then dust the presentation side lightly with
flour. Shake off any excess flour and set aside.
2. Pre-heat a heavy-based frying pan on medium heat, then add a little olive oil.
3. When the pan is hot, fry the fish fillets for a few minutes on each side, or until just
cooked. Note: The cooking time will vary according to the thickness of the fillet.

4. Remove the angelfish from the pan and place on top of the warm sautéed spinach
and potatoes. In the same pan, make the beurre noisette.

For the beurre noisette with capers, lemon and parsley

1. Add the butter to the angelfish pan. Allow it to melt and turn hazelnut brown, then
add the lemon segments, capers and parsley.
2. Pour the beurre noisette over the angelfish and serve immediately.

© Recipe copyright of Peter Goffe-Wood

Learn to cook online at learn.yuppiechef.com

2/2