Zeewolf op Zijn Brabants

Name: Zeewolf op Zijn Brabants (Wolf-fish in the Brabant way)
Yield: Serves Four
Cuisine: Belgium
Ingredients: chicory, ¼ kg (½ lb); wolf-fish, ½ kg (1 lb), cleaned weight; dry white wine, 200 ml (⅓ pint); salt and pepper; fish fumet, 200 ml (⅓ pint); butter, 100 g (3½ oz); potatoes, ¼ kg (½ lb); salt and pepper; shallots, 2, finely chopped

Wolf-fish in the Brabant way

Preparation info

Serves
Four

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

This recipe, from the restaurant Au Vigneron at Ostend, suggests a dish of Flemish origin which has been refined by Walloon influences.

Ingredients

wolf-fish, ½ kg (1 lb), cleaned weight
chicory,

Europe
Belgium
Ostend
Fish course
Pescatarian
Gluten-free

Method

Chop up the chicory and potatoes, season them and fry them in half the butter. Use a little more butter to grease an oven dish and strew the shallots over the bottom of it, with a sprinkling of salt and pepper. Lay the fish on this bed, pour wine and fumet over it, cover with foil and cook gently for 10 minutes in the oven at 375°F, 190°C, gas 5.

Now transfer the potatoes and chicory to