Sea Wolf Auguste Escoffier

For the stock, make the fish waste and the head of the sea wolf with the incised onion, celery and carrot in water and wine for twenty minutes. Finally, add the bouquet garni, season with pepper and salt and pour the broth through a fine sieve.

Season the sea wolf pieces with salt, season with pepper and roll in flour, then roast in butter in a frying pan for five minutes.

Blanch the lettuce head leaves in boiling hot salted water, wrapping each piece of fish in two or three leaves.

Sauté the chopped shallots in butter in a large frying pan, place the wrapped fish pieces on top. Cover the frying pan, cook everything together over low heat for five to six minutes, then add a glass of fish stock, the dry white wine and the Noilly Prat.

Stew for another fifteen minutes and bring to the table on a heated plate with croutons.

Related Recipes:

Rouget From the Roast with Chervil SauceScale the fish, gut them, rinse them thoroughly with cold water. Season the inside of the fish with salt... Spaghetti Alle Vonvole – with ClamsPreparation of fish stock: soak fish bones in cold water for 12 hours (change water often). Gently simmer... Salmon in Puff Pastry with Leek FillingPeel and dice mango and avocado. Cut chili into rolls. Mix together with white wine, raisins, chutney and... Fish Fillet with Herbs in Baking Paper Coating From the Hot Air FryerFor the fish fillet with herbs in baking paper coat, wash and halve the cherry tomatoes, peel the garlic and... Braised Calf’s LiverPreheat the oven to 180 °C. Soak the pork net in a baking dish for one hour, changing the water once in... Monkfish Fried on the Bone with Slices of Persimmon and Curry SauceRemove the skin from the apple, cut into quarters and remove the core. Cut the quarters into small leaves... Lemon Sole Roll with Smoked Salmon and Wild GarlicHave you tried this fish recipe yet? Sauce: Boil vermouth and fish stock at high temperature to 100 ml. Add... Pike Perch Fillet, on Beet VegetablesRinse the beet and remove the roots. Cook the beet with the orange slices in salted water until al dente (*)... Rouget Poules in Fennel BrothPut the fennel, onion and leek in a suitable dish so that the bottom is covered by 1.5 cm. Add cold butter... Carrot Curry with Lamb ChopsBrush the carrots under running water, but do not remove the skin. Depending on the thickness, halve or...