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Anglerfish schnitzel with parsnip puree and caponata

Parsnip puree is a surprisingly soft winter puree. For this dish we pimp the puree with candied lemon and oregano. The anglerfish is coated with panko, salt and pepper and fried in the pan. We serve it with caponata, a traditional Sicilian dish that tastes delicious with white fish.


Caponata is the Sicilian variant of the French ratatouille. We chose peppers, eggplant, celery, carrot, olives, capers, garlic and tomato.

From our assortment

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