garlic potatoes

Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

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(Sautierter Steinbeißer mit Dill-Honig Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar)
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Northern Wolf Fish With Dill- Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout Caviar

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When you look at the cooked fillet in this post, you might think that the fish is way overcooked, because the longer you cook certain fish, the more of this white gunk will come to the surface.
However, this particular fish loses a lot of the stuff even when just hot on the surface, way before it is cooked through (so does salmon).
This totally harmless, but to some folks wholly unappetizing white gunk that seeps out of fish fillets as they cook is just coagulated protein, also known as albumin. (To clarify, the correct spelling is albumin with an “i.” You may have also heard of albumen, with an “e,” but albumen is the term for egg whites. They’re two different things.) This sounds bad, but it’s absolutely safe. Albumin gets pushed out of the muscle fibers of fish as it cooks, coagulating at the surface. This will happen to most fish/protein, no matter what you do. It has been hypothesized that the way you cook fish – how fast and how long – causes albumin, but this is only true to some extent and protein.
So, next time you see albumin,  just blot it off with absorbent paper and you´re good. (As long as you don´t overcook the fish, but that´s another story 🙂

Bon Appétit !   Life is Good !
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Click here for  Tsatsiki Recipe
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Click here for  Seaweed Salad Recipe Recipe
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Pls note :
Dill-mustard sauce ( HOVMÄSTARSÅS ) is actually a cold sauce, used mainly as a condiment for Gravlax in Sweden/Scandinavia  (Click here for more gravlax and dill-mustard sauce on ChefsOpinion)
However, I that find it also perfectly compliments sauteed white-fleshed fish fillets.

INGREDIENTS
Dijon mustard — 1/4 cup
White or red wine vinegar -1 tablespoon
Sugar – 1 tablespoon
Salt and pepper – to taste
Vegetable oil – 1/2 cup
Fresh dill, chopped – 3 tablespoons

METHOD

Mix the mustard, vinegar, sugar, salt, and pepper together well in a medium-sized bowl. Slowly whisk in the oil.
Stir in the chopped dill, check/adjust seasoning

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Sautierter Steinbeißer mit Dill-Senf Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar

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Sautierter Steinbeißer mit Dill-Senf Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar

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Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

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Tsatsiki & Seaweed Salad

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Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Last  night’s dinner was very atypical for me, since I usually don’t like nuts and/or fruits in my savory dishes.
However, in cooking, as in most other things, there is sometimes an exception to the rule, so this is one of the few exceptions where I actually like to add fruit and nuts to a savory dish for my own consumption 🙂
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Bon Appetit !   Live is Good !

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Preparation :
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simmer potatoes in saltwater until tender, drain

simmer potatoes in saltwater until tender, drain

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add garlic paste and garlic oil

add garlic paste and garlic oil

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add heavy cream, kosher salt and white pepper

add heavy cream, kosher salt and white pepper

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mash together until creamy

mash together until creamy

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saute diced apples and walnuts in clarified butter until lightly caramelized

saute diced apples and walnuts in clarified butter until lightly caramelized

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pork tenderloin

pork tenderloin

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trim tenderloin, cut and flatten into steaks

trim tenderloin, cut and flatten into steaks

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season with kosher salt and black pepper, grill to your preferred doneness

season with kosher salt and black pepper, grill to your preferred doneness

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plate potatoes

plate potatoes

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make an indention, add red wine sauce

make an indention, add red wine sauce

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top with steak

top with steak

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top with apples and nuts, sprinkle with chives

top with apples and nuts, sprinkle with chives

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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