in France

Exotic marinated wolffish on cabbage

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Ingredients for 4 servings:

  • 800 g fish fillet(s) (wolffish fillet)
  • 6 tbsp sauce (teriyaki for fish)
  • 4 tbsp dry sherry
  • 1 chili pepper(s)
  • Ginger, walnut-sized
  • 5 spring onions
  • 2 red bell peppers
  • 1 large can of sauerkraut with pineapple
  • 1 tsp lemongrass, ground
  • olive oil
  • Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Combine the teriyaki sauce and sherry in a saucepan. Halve, deseed, and finely chop the chili pepper. Finely dice the ginger and mix with the marinade. Dice the fish fillet into bite-sized pieces and let it marinate for 15 minutes, stirring occasionally. Chop the spring onions and bell peppers into small pieces, sauté briefly in olive oil, and place in a baking dish. Add the pineapple leaves with the diced wolffish and the marinade. Cover and cook in a preheated oven at 200°C for 15-20 minutes. Season with lemongrass powder and salt. A long-grain wild rice blend is a good accompaniment.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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