Icelandic Fish
Baked Wild Icelandic Wolffish Fillets
Serves 2
What You Need
4 GO WILD Icelandic Wolffish Fillets
1 tbsp Clarified Butter
2 tbsp Lemon Juice
1 basket Watercress
2 bunches Scallions
8 Cherry Tomatoes
1 tbsp Butter
2 Eggs
2 tbsp Whipping Cream
2 tbsp Caraway
Salt and Pepper
Preparation
- Rinse the scallions, remove the root and cut into slices.
- Rinse and halve the cherry tomatoes.
- Rinse the fillets, sprinkle with lemon juice and season with salt and pepper.
- Whisk together the eggs and cream and season with salt.
- Heat the clarified butter in an ovenproof skillet, saute the fish on one side, pour in the eggs, sprinkle with caraway seeds and bake in an oven preheated to 160°C (approximately 325°F) until the eggs puff up.
- Saute the scallions with the cherry tomatoes in butter.
- Spoon the scallions onto a plate as a bed, place the fish fillets on top and garnish with the tomatoes and watercress.
