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Wolffish with gorgonzola sauce (4 persons)
600 g wolffish fillet, skinned and boned
Sea salt, freshly ground
12 tbsp(s) flour
100 g neutral vegetable fat (for example Palmin)
200ml vegetable stock
200 g gorgonzola
200 ml cream
100 ml dry white wine
Freshly ground black pepper, to taste
Wash the wolffish fillets, pat dry, cut into pieces. Sprinkle with lemon juice and season with sea salt and white pepper. Turn in flour (the fish should be completely covered with a thin layer of flour), and fry gently in the heated vegetable fat. Turn several times until it is just cooked, use medium heat at most.
For the sauce, bring the vegetable broth to a boil and melt the crumbled gorgonzola in it. Add cream and white wine and let it boil. If the sauce is too liquid you can e.g. use flour to thicken it. Season with salt, black pepper and lemon juice according according to taste.
Serve with rice or fettucine, and broccoli.