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Feeding the pack

Italian-style wolf fish will please everybody
From the chef | Search restaurants | Archives

November 22nd, 2006 issue

Italian cuisine is not always based on pasta: a tradition from the island of Elba.

By Martin Pražák

This recipe comes from the island of Elba and is typical of the Tuscany region, with its combination of fish, tomatoes and olives.

Wolf fish is known for its tender white meat and a very clean taste. It's suitable for people who don't like strongly flavored fish such as carp. I like this dish because of the delicate taste and contrasting sauce. Just make certain to remove the fillets from the pan, as wolf fish has a tendency to discolor when left on direct heat.

You can usually buy wolf fish at any market that sells fresh fish. Look for fine red gills and shiny eyes, the signs of a truly fresh product.

Martin Pražák is chef at Il Conte Deminka, located at Škrétova 1, Prague 2-New Town. Tel. 224 224 915

Wolf Fish Napolitana
Ingredients Preparation
4 wolf fish, cut into fillets
100 grams (3.5 ounces) white flour
400 grams cherry
tomatoes
50 grams pickled anchovies, sliced
50 grams butter
20 grams sea salt
5 grams white pepper
5 grams parsley
100 grams olives, pitted
50 grams Campari
Extra virgin olive oil 		Preheat oven to 50 C (120 F).
Pat fillets dry (each fish will make two fillets), then sprinkle with salt and pepper.
Heat a good pan
(preferably Teflon) and then pour in olive oil.
Sprinkle fillets with flour, then carefully place in hot oil (always place fish skin-side down to start).
After done on both sides (meat will be firm and flour-golden), place the fillets in a baking dish and put in a preheated oven to keep warm.
Return to pan. Pour in Campari to deglaze, then add olives and anchovies.
Stir and add tomatoes, cook until sauce thickens.
Add parsley and, at the very end, butter (which will smooth out the sauce).
To serve, pour the sauce on to a serving plate and place the fillets on top.


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