Sea wolf fillet gabakken with chicory

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  • 4 x 150 gram sea wolf fillet
  • 4 tbsp creme fraiche
  • juice of half a lemon
  • 4-6 chicory sticks
  • salt and freshly ground pepper
  • 1 1/2 tbsp mustard
  • 1 tbsp ginger syrup
  • 1 tbsp finely chopped chives
  • 3 tbsp fish stock
  • 50 grams of butter

  • Kitchen: French
  • Meal: Main dish
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Passive time: 30 minutes
  • Portions 4 persons

Preparation method

Rinse the wolffish fillets under a cold tap and pat dry. Clean the chicory and cut the bushes lengthwise into small strips. Melt the butter over medium heat in a large frying pan. Fry the wolffish fillets on a high heat until brown and cooked on both sides (4-8 min). Remove the fillets from the pan, sprinkle them with salt and pepper and keep them covered and warm. Add the chicory to the butter in the pan and fry for 3 minutes on a high heat. Add the lemon juice, the crème fraîche, the mustard, the ginger syrup, the fish stock, a pinch of salt and pepper and heat for 1 minute more. Spoon the chicory onto 2 warm plates, place the Wolffish fillets on top and sprinkle the chives on top.