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Servings:

Wolf Fish with Dill Mustard Sauce

Dill-mustard sauce is actually a cold sauce, used mainly as a condiment for Gravlax in Sweden/Scandinavia but I find it perfectly compliments the sautéed white-fleshed fish fillets.

Total Time

35min

0.0

0 Ratings

Author: Chef's Opinion

Servings:

Ingredients

•

1 lb

Northern Wolffish

•

to taste

Kosher Salt

•

to taste

Freshly Squeezed Lime Juice

•

to taste

Ground White Pepper

•

as needed

All-Purpose Flour

•

as needed

Sunflower Oil

•

to taste

Cherry Tomatoes

•

to taste

Peeled Cooked Baby Potatoes

•

1/4 cup

Garlic & Herb Butter

Dill-Mustard Sauce

•

4 Tbsp

Dijon Mustard

•

1 Tbsp

White Wine Vinegar

or Red Wine Vinegar

•

1 Tbsp

Granulated Sugar

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1/2 cup

Vegetable Oil

•

3 Tbsp

Chopped Fresh Dill

Cooking Instructions

To make the Dill Mustard, Mix the Dijon Mustard (4 Tbsp) , White Wine Vinegar (1 Tbsp) , Granulated Sugar (1 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) together well in a medium-sized bowl. Slowly whisk in the Vegetable Oil (1/2 cup) . Stir in the Fresh Dill (3 Tbsp) , check and adjust seasonings.

Season Northern Wolffish (1 lb) with Kosher Salt (to taste) , Lime Juice (to taste) , and Ground White Pepper (to taste) , then dust with All-Purpose Flour (as needed) .

Sauté in Sunflower Oil (as needed) until internal temperature reaches 145 degrees F (62 degrees C).

Add the Baby Potatoes (to taste) and sauté until lightly browned.

Discard oil, add Garlic & Herb Butter (1/4 cup) , cook until the fish is cooked to your liking. Remove the fish and add Cherry Tomatoes (to taste) . Saute another minute, check and adjust seasonings.

Plate fish, potatoes, and tomatoes, and top the fish with dill-mustard sauce.

Nutrition Per Serving

CALORIES

1916

FAT

160.4 g

PROTEIN

79.5 g

CARBS

25.2 g