Cooking Wolffish

BEFORE COOKING:

Thaw the frozen wolffish completely. Clean, rinse, and cut it into portions. If cooking the whole wolffish, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place it into a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to half its height. Cook on low heat to avoid breaking the delicate flesh: fillets and medallions – for 10–12 minutes, very large pieces or the whole fish – for 20–25 minutes. Add garlic crushed with salt and sugar. You can add slices of lemon or onion, peppercorns, dill, basil, marjoram, thyme, saffron, and other spices. Dried mushrooms may also be added to the broth. Cook covered tightly. The wolffish is done when it turns a lighter color and the pieces of flesh separate easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is ideal for preparing a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, a dill sauce, or with oil flavored with chives or mint. Serve it accompanied by coleslaw, salads, or with rice, potatoes, lentils, or millet groats.

Enjoy your meal!