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Angel Fish Recipe

Pan-fried Angel Fish with Carrot Purée and a Cumin and Orange Velouté recipe

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Pan-frying the fillets on one side and then flipping them over and splashing a little white wine into the pan steams the fish and creates a great sauce.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 7 mins
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Carrot purée

1 kg carrots, peeled and cut into rounds
generous pinch of salt
50 g butter
1 Tbsp (15 ml) honey

Cumin and orange velouté

2 tsp (10 ml) ground cumin
4/5 C (200 ml) dry white wine
4/5 C (200 ml) fish stock (if you don’t have any you can just omit it)
1 orange
1 C (250 ml) pouring cream
sea salt and freshly milled black pepper

Pan-fried angelfish

1 Tbsp (15 ml) canola or sunflower oil
30 g butter
8 x 100 g angelfish fillet pieces (ask your fishmonger to prepare these for you by removing all skin and bones)
sea salt and freshly milled black pepper
3/5 C (150 ml) dry white wine

 

How to cook Angel Fish?

To Make The Carrot purée

Place the carrot rounds into a saucepan, cover with cold water and add a generous pinch of salt to the pot. Bring to a simmer and cook the carrots until soft. Drain, reserving a little bit of the water, and place in a food processor with the butter and honey. Blend until smooth – add a touch of the carrot’s cooking water to help the blending process if necessary.

To Make The Cumin and Orange Velouté

Gently toast the ground cumin in a dry saucepan for 30 seconds over gentle heat. Add the white wine and bring to a boil. Allow the wine to evaporate almost completely and then add the fish stock, bringing it to a simmer.

Use a microplane or very fine grater to grate the zest of ½ orange into the sauce. Squeeze the juice of the orange into the sauce and bring to a boil again.

Add the cream and bring to a boil, then reduce gently for 5 minutes.  Season with a little sea salt and freshly milled black pepper. Strain through a fine sieve and keep to one side.

Pan-fried angelfish

Place a large frying pan on medium heat and first warm the oil then add the butter. Meanwhile, season the fish. Once the oil and butter mixture starts bubbling, gently place the fish fillets into the pan and fry for about 3 minutes. Turn each fillet over using a spatula and fry for 1 minute.

Splash the white wine into the pan and bring to a boil. Remove from the heat. Place the fish fillets on a hot plate to rest for 1 minute.

While the fish is resting, place the pan back on the heat and add the velouté you prepared earlier. Bring the sauce to a light simmer, taste and adjust seasoning if necessary.

Spoon a generous portion of warm carrot purée onto a plate, gently place the fish on top and serve with the creamy sauce. Dauphine potatoes or crispy-fried new potatoes made a good accompaniment.