Zeewolf Op Zijn Brabants (Wolffish Brabant-St
- Stephen Ceideburg
- 6 tb Butter
- 1/2 lb Belgian endive, chopped
- 1/2 lb Potatoes, chopped
- 2 Shallots, finely chopped
- Salt and freshly ground
- -pepper to taste
- 1 lb Wolf eel filets
- 2/3 c Dry white wine
- 2/3 c Fish stock
Preheat the oven to 375 degrees F.
Melt half of the butter in a large skillet. Add the endive and potatoes and
saute until just tender.
Butter a baking dish and strew the shallots over the bottom, with a
sprinkling of salt and pepper. Lay the fish on this bed, pour in the wine
and stock, cover with foil and bake 10 minutes.
Transfer the potatoes and endive to a second baking dish, lay the fish on
top, and cover with foil to keep warm.
Reduce the cooking liquid in the fish pan to a syrup, swirl in the
remaining butter, taste for seasoning, and pour over the fish. Return to
the oven uncovered for a few minutes to give the sauce a glaze.
PER SERVING: 345 calories, 23 g protein, 15 g carbohydrate, 21 g fat (12 g
saturated), 99 mg cholesterol, 235 mg sodium, 1 g fiber.
Jay Harlow writing in the San Francisco Chronicle, 10/6/93.
Posted by Stephen Ceideburg
Melt half of the butter in a large skillet. Add the endive and potatoes and
saute until just tender.
Butter a baking dish and strew the shallots over the bottom, with a
sprinkling of salt and pepper. Lay the fish on this bed, pour in the wine
and stock, cover with foil and bake 10 minutes.
Transfer the potatoes and endive to a second baking dish, lay the fish on
top, and cover with foil to keep warm.
Reduce the cooking liquid in the fish pan to a syrup, swirl in the
remaining butter, taste for seasoning, and pour over the fish. Return to
the oven uncovered for a few minutes to give the sauce a glaze.
PER SERVING: 345 calories, 23 g protein, 15 g carbohydrate, 21 g fat (12 g
saturated), 99 mg cholesterol, 235 mg sodium, 1 g fiber.
Jay Harlow writing in the San Francisco Chronicle, 10/6/93.
Posted by Stephen Ceideburg
