Nothing is easier than to prepare the most tender wolffish steak. The sous vide will prevent you from turning the fish into a squash.
Ingredients
Serves: –+
- Wolffish fillet 400 gr
- Water 500 ml
- Salt 1 tbsp
- Sugar 1 tbsp
- Butter
Method
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Slice wolffish fillet into servings.
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Mix water, sugar, salt and marinate fillet on this mix for 30 minutes.
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Take out the fish after 30 minutes. Rinse from a brine and pat it dry with a paper towel.
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Put the fillet with a piece of butter in vacuum bag and pump out the air.
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Cook it slow according to the sous vide technology at 50 degrees for about an hour, then remove the fish from the bag and pat it dry.
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Fry the fillet on a grill or in a well-heated pan with a piece of butter until lightly crispy brown.
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Serve the fish with spices and a sprinkle of a lemon juice.
