by Greg Walker

Created on: January 13, 2009

Wolffish or Wolf Fish is a game-fishing treat that few get to experience. You will not find it at the grocery store, and you will get blank stares if you ask this is truly one of the rewards for the courageous. And to get the fish in the boat without losing a finger to its toothy jaws will truly take courage.

Wolffish is never cooked whole. You will need to clean and filet the fish or cut it into steaks. The best methods for cooking are poaching, braising, pan frying, steaming, or deep frying. Resist the temptation to grill this fish as, because of its leanness, it will attach to even the cleanest and best oiled grill.

Here is a very traditional method for poaching Wolffish filets. I am not going to address the details of preparing a fumet de poisson, or fish stock, as that information is readily available from numerous sources. If you are not equipped to make a fish stock you may substitute low sodium vegetable broth.

Hardware

Electric skillet I prefer to use an electric skillet for poaching fish because I can control the temperature with a degree of precision that will protect the fish.

Fish spatula This specialty tool will ease the removal of the delicate fish from the poaching liquid. If you do not have one, use the biggest spatula that you do have.

Ingredients

2 tablespoons, Olive oil

1/2 cup clean mushroom trim, coarsely chopped

1/4 cup celery, cut into small cubes

1/4 cup turnip, cut into small cubes

1/2 cup, leek, cut small

2 bay leaves

2 sprigs, fresh tarragon

Parsley stems

1 tablespoon, black peppercorns, cracked

Salt to taste

Court bouillon of two parts fumet de poisson to one part of dry white wine, deep enough in the skillet to completely immerse the fish.

Juice of one lemon

2 filets of Wolffish, approximately 1" thick at the thickest part

Method

Place the olive oil, mushroom trim, celery, turnip, leek, bay leaves, tarragon, parsley stems and peppercorns in the cold pan and raise the heat to medium approximately 350 degrees Fahrenheit. Sweat delicately without allowing to color for about five minutes. Deglaze the pan with the court bouillon and season generously with salt. Add the juice of the lemon and bring to a boil. When the court bouillon is at a full, rolling boil, immerse the Wolffish filets and just return to a simmer. When the liquid is moving, but not at a hard boil again, lower the heat to 220 degrees Fahrenheit (at sea level), and allow the fish to simmer gently for five minutes. As the fish cooks it will grow firmer your cooking time will depend upon how well done you want your fish and the thickness and density of the cut. An instant-read thermometer inserted in the center of the thickest part of the fish should read 140 to 145 degrees Fahrenheit. Do not overcook, as Wolffish is a lean, non-oily fish that will become dry and tough if you go much past 145 degrees.

Serve with a simple beurre blanc and pilaf for an elegant and delicious game fish meal, and enjoy the spoils of your conquest!

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