Spotted Wolffish with Turnips and Cucumber

steinbit wolffish pickled cucumber delliedelicious


steinbit wolffish pickled cucumber delliedelicious

Here in Norway we’re surrounded by great seafood and today I got the hold of a filet of spotted wolf fish (steinbit in Norwegian). The meat has a firm texture which makes this fish perfect for barbecues and frying. Since it is an endangered species in some parts of the world you need to make sure that the fish you buy is caught in waters where they’re not endangered.
When cooking this dish I’ve seasoned the fish with cajun spices and fried it. I’ve made a creamy and buttery turnip and carrot puree to go along with the fish. And I also pickled some cucumber ribbons and made a burnt butter sauce with hazel nuts. 

Ingredients:
4 servings

Pickled cucumber ribbons
1 cucumber
1 tbsp sugar
1,5 tsp salt
1/2 white wine vinegar

Turnip and carrot puree:
650 g turnips
1 medium sized carrot
1 liter milk
1 garlic cloved (smashed one time with a knife)
100 g butter cut into cubes
salt
pepper
parsley

Burnt butter sauce
150 g unsalted butter
6 hazel nuts (chopped)

spotted wolffish filets
cajun spices
salt

salad
lemon

Method:
Begin by making the pickled cucumber ribbons. Use a mandoline, or a very sharp knife, and cut thin ribbons of the cucumber. Put the ribbons in a glass or stainless steel bowl. Combine sugar, salt and vinegar and stir until the sugar has dissolved. Pour this over the cucumber. And place the bowl in a bigger bowl filled with ice cold water. Leave this for 30 minutes or until plating (but not more than 50 minutes).

Lets move on to the puree. Cut turnips and carrots into chunks that are all the same size. In a saucepan add the milk, garlic, turnips and carrot and bring to a gentle simmer for 20-25 minutes until the turnips and carrot are tender. (Keep the saucepan partially covered during the cooking time.)
Drain the turnips and carrot and reserve the cooking liquid for later. Put the turnip and carrot into a food processor and add 1/2 cup of the cooking liquid, butter and season with salt and pepper. Puree until smooth. Add more cooking liquid if you need. Taste and season more if you want. Keep the puree warm until serving.

Now, season the fish fillets with cajun spices and fry in a frying pan with a good amount of butter. Fry for 4 minutes on each side. Remove fish from pan and let it rest on a plate while you make the burnt butter sauce.
In another frying pan, add butter and let it melt on medium low heat, When it has melted, add the chopped hazel nuts and cook butter for 4-5 minutes until it has a deep golden brown colour. Swirl the pan a few times when you’re cooking the butter so that it doesn’t burn.

Time for plating!
Begin with the puree. Add the fish. Roll up the cucumber ribbons into rolls and place on the plate. Add some salad and lemon and last but not least spoon some of the sauce on top of the fish and serve. Delicious!
(I’ve also fried some thinly sliced turnips in vegetable oil to make crisps)

steinbit wolffish pickled cucumber delliedelicious

steinbit wolffish pickled cucumber delliedelicious

Category: Dinner

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