Cooking Instructions
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Step 1
To make the Dill Mustard, Mix the
Dijon Mustard (1/4 cup)
,
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.
Step 2
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)
.
Step 3
Sauté in
Sunflower Oil (as needed)
until internal temperature reaches 145 degrees F (62 degrees C).
Step 4
Add the
Baby Potatoes (to taste)
and sauté until lightly browned.
Step 5
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.
Step 6
Plate fish, potatoes, and tomatoes, and top the fish with dill-mustard sauce.
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