Recipe by Sarah Dall
Lemon butter-grilled angelfish fillets with beetroot and carrot chips
- 2L sunflower oil
- 2 beetroots, washed
- 2 carrots, washed
- pinch salt
- 50g butter
- 2 x 200g angelfish fillets
- 7 fresh sage leaves
- sea salt and freshly ground black pepper, to taste
- 2 lemon wedges, to serve
Heat the oil in a medium-size deep pot or deep-fryer to 180°C. Using a mandolin or peeler, thinly slice the beetroots into rounds and the carrots into long strips.
Once the oil is ready, fry the beetroot and carrot slices until crisp, 2 minutes. Remove from oil and drain on paper towel. Season with salt to taste.
Heat the butter in a large frying pan over medium heat until it starts to turn nut brown in colour. Add the fish fillets, sage, seasoning and fry, 3 minutes on each side. Remove from pan and plate, topping with the remaining sage butter. Serve hot with a side of vegetable crisps and lemon wedges for squeezing.