Wolffish with Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g fish fillet (s), (loach fillet), skinless and bones
- Sea salt, freshly ground
- Pepper, whiter
- Lemon juice
- 6 tablespoon flour
- 50 g veetable fat, neutral (e.. palmin)
- 100 ml vegetable stock
- 100 g Goronzola
- 100 ml cream
- 50 ml white wine, drier
- Pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Wash the wolffish, pat dry, cut into pieces, drizzle with lemon juice and season with sea salt and white pepper. Turn in flour (the fish should be completely covered with a thin layer of flour) and carefully fry in the heated vegetable fat, turning several times at a maximum of medium temperature, until just cooked.
- For the sauce, heat the vegetable stock and melt the crumbled Gorgonzola in it. Add the cream and white wine and bring to the boil. If the sauce is too runny, use flour to thicken it. Season to taste with salt, black pepper and lemon juice.
- Serve with rice or ribbon noodles and broccoli.
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