Wolf Fish in Cream Sauce

Description

In season, it's great to add feijoa to the fish, as it pairs well with seaweed. Another good option is the orange lemon: place lemon segments on top of the fish and grate the zest into the sauce. You can also add sorrel on top. Or rhubarb – but that’s for advanced users.

Ingredients

• Wolf Fish - 17.6 oz
• Cream - 25 fl oz
• Fish Oil - 1 qt
• Salt - 5 teaspoons
• Dried Nori Seaweed - 0.2 oz
• White Pepper (whole) - to taste
• Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

Cut the fish crosswise and soak it in salted water. For 2 liters of water, use 5-6 tablespoons of salt.

Step 2

Meanwhile, pour the cream into a deep skillet. Reduce it by half, then add a strong fish stock. Bring to a boil and add the seaweed. Remove from heat and let it steep. The sauce should be rich and concentrated, as the fish lacks a strong, distinctive flavor but can absorb the sauce well.

Step 3

Blend the sauce with a blender and pour it back into the skillet.

Step 4

Remove the fish from the salt solution and briefly sear it over high heat. Place the fish in a pot and simmer over low heat until fully cooked. No need to add salt, as the fish is already salty, but you can add some white pepper. The fish should be slightly undercooked, with a touch of rawness in the center. Serve with vegetables and drizzle the fish with sauce.

Users Photos

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