Whitefish with Agretti

Melt 150 g butter and let it brown until it smells slightly nutty – be careful not to burn the butter.

Take the butter off the heat, let it cool down a bit and mix in the lemon juice, then keep it warm.

Cut off the roots and unsightly twigs from the Agretti and wash thoroughly.

Wash the potatoes – I leave the skin on – and cook them in a saucepan with salted and simmering water for 8 minutes. After this time, add the Agretti to the potatoes and cook for another 2–3 minutes. Pour the water off and keep both warm.

Pat the whitefish fillets dry and season lightly on both sides with salt and white pepper, and then dust with flour.

Heat some oil and a nob of butter in a frying pan and fry the fillets on each side for about 2–3 minutes until lightly browned.

SERVING | Arrange the Agretti and the potatoes on the plates, then place the whitefish fillets on top. Drizzle with the butter and lemon sauce and finally sprinkle with the Atlantic nori flakes.