Icelandic Wolf Fish Recipes

BAKED WOLFFISH RECIPE

Steps:

• Preheat the oven to 400°F.
• Season both sides of the Wolffish with salt and pepper then place them in a baking dish.
• Melt the butter in a saucepan over medium heat
• Add the shallot and garlic and cook for 1 minute.
• Add the wine and boil for 2 to 3 minutes to reduce the wine.
• Remove from heat and stir in the cream, lemon juice, Dijon mustard, and red pepper flakes.
• Pour the sauce over the fish, place lemon slices on top and bake for 10 to 12 minutes or until it flakes easily with a fork. (Thicker fillets will need to bake for 15 to 20 minutes, see notes)
• Garnish with fresh dill.

WOLF FISH AND LITTLENECK CLAMS IN ALMOND-TOMATO SAUCE

Steps:

• Heat the oil in a saucepan over medium heat. Add the garlic and pepper flakes and cook, stirring, until lightly browned. Add the onion and cook, stirring, until soft, about 10 minutes. Add the tomatoes, capers, almonds, basil, thyme, and sugar and season with salt and pepper. Simmer for 10 minutes. (The sauce can be prepared 1 day ahead.)
• Preheat the oven to 375 degrees F.
• Put the almond-tomato sauce in the bottom of an ovenproof casserole dish. Lightly brush wolf fish with oil and season with salt and pepper. Place the wolf fish on top of the sauce in the center of the casserole dish, and arrange the clams around the outer edge. Bake uncovered until the wolf fish is cooked through and the clams have opened, about 15 to 20 minutes. Serve with smashed potatoes.

BAKED FISH FROM ICELAND

Steps:

• Preheat oven at 180° celsius.
• Butter a baking-dish.
• Put the fillets into the baking-dish.
• Season the fillets with salt, pepper and freshly squeezed lemon juice.
• Cover the fish with ground cheese.
• Mix mustard with cream and pour it over fish fillets.
• Cover with breadcrumbs.
• Bake the fillets for 35 minutes.
• Serve with rice or noodles.

PLOKKFISKUR FROM ICELAND

Steps:

• Skin, bone & break up the fish into flakes.
• Roughly chop potatoes & finely chop onion.
• Slowly heat milk in a saucepan almost to a boiling point.
• In a med to lrg sized non-stick saucepan (while the milk is heating), melt butter & saute onion over med-heat till soft. Do not allow it to brown.
• Sprinkle flour over onion, stir well & cook for 1-2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.
• Add flaked fish & stir briskly to break up the fish flakes completely. Season liberally w/salt & pepper.
• Add potatoes & stir gently. Cook over low-heat till heated through.
• Spoon into 4 bowls & sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.
• UPDATE: I have made this recipe now & it actually comes together faster than the time stated, esp w/the fish & potatoes cooked well-ahead & just heated in the cream sauce. Pls take *SEASON LIBERALLY* to heart. I used McCormick Lemon Pepper & Seasoning Salt liberally in the prep, we added more at the table & it was perfect w/this!

ICELANDIC FISH CAKES (FISH BALLS)

Steps:

• Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
• Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
• Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.