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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 🙂
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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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- just some pretty cherry tomatoes…………
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- Northern Wolf Fish (Steinbeisser)
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- Tsatsiki & Seaweed Salad with Trout Caviar
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- season 1 lb fillet with kosher salt, lime juice and white pepper to taste, dust with A/P flour, saute in sunflour oil until internal temperatur reaches 145 degrees
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- add cooked new potatoes, saute until lightly browned
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- discard oil, add 2 oz garlic/herb butter, cook until the fish is cooked to your liking (I prefer internal temp of 160 F ) remove the fish, add cherry tomatoes
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- saute another minute, check/adjust seasoning, plate with the fish, seaweed salad and tsatsiki with caviar, top the fish with dill/mustard sauce
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- Northern Wolf Fish With Dill- Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar
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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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ChefsOpinion 