The sea wolf (laurel) is a fish that lives in the Atlantic Ocean, in the Mediterranean and Black Seas. Lavrak reaches 1 m in length and 12 kg in weight. The fish got its expressive name because of wolf habits: young fish live in schools, large ones - singly; flocks of laurels pursue flocks of sardines as long and tirelessly as wolves pursue their prey. The sea wolf has long been prized by gourmets for its lean white, low-bone meat. It is prepared with fragrant spices, fried, baked and boiled.
It is necessary
-
- For platter of fish with apple sauce:
- 120 g salmon fillet,
- 2 fillets of sea wolf on the skin,
- 2 dorado fillets on the skin,
- 2 fillets of sole without skin,
- 6 scallops without caviar,
- 2 yellow apples
- 50 g butter
- 30 g olive oil
- rosemary,
- 2 tbsp. tablespoons of coarse sea salt,
- salt,
- 3 g sugar
- parsley.
- For a sea wolf in spicy greens:
- 1 large bunch of rosemary
- 1 sea wolf (40-60 cm),
- 3 tbsp. tablespoons of olive oil
- 2 cloves of garlic
- 100 g salted butter
- 20 ml mouth
- fennel seeds,
- salt,
- foil.
Instructions
Step 1
Sauce
Wash the apples, use a skewer to puncture the peel and cook on high steam in a double boiler for 13-17 minutes with the lid tightly closed. Remove the skin from the finished apples, remove the seeds, cut into large slices and transfer to a blender. Then beat apples with butter and 10 g of olive oil until smooth, rub through a sieve and add salt, sugar and pepper to taste.
Step 2
Fish platter
Cut the salmon into large cubes, the sea wolf into small squares, roll up the sole and fasten it with a skewer, leave the scallops and dorado fillets whole.
Step 3
Season the fish with salt and pepper, brush with a thin layer of olive oil and, placing it skin side down, steam strongly with rosemary and sea salt for 3-5 minutes. Add the scallop and continue cooking for 1-2 minutes. Place the fish platter on a plate, garnish with hot applesauce and fresh parsley.
Step 4
Sea wolf in spicy greenery
Line a large baking sheet with foil and place the rosemary sprigs on top. Grind the fennel seeds coarsely. Peel the fish, after cutting off the fins, remove the insides, wash with cold water, blot with a napkin, lightly rub with salt and pepper, then put on greens, sprinkle with crushed fennel seeds and sprinkle with olive oil.
Step 5
Bake the fish at 180 ° C for 20 minutes. Peel the garlic, chop it with the wide side of a knife or squeeze it with a hand press. Heat the butter until frothy and add the garlic to it.
Step 6
Place the baking sheet with the baked fish on a fireproof surface, sprinkle the fish and herbs with anise vodka, light the herbs. The fire must go out for a while in order to fry the fish from the bottom. Put out the heat, place the fillets on a plate and drizzle with the garlic oil.
