Wild atlantic wolffish with sea asparagus & shiitake
Sustainably caught wild Atlantic wolffish pan-fried in butter with organic sea asparagus, shiitake mushrooms, green chili, and a luxurious pinch of saffron.
What you need
How Maurice does it
- 1
Heat a generous amount of butter in a skillet over high heat.
- 2
Pat the wolffish dry and place it in the hot skillet. Cook for about 4 minutes without moving.
- 3
Flip the fish, lower the heat to medium, and cook for a few more minutes until just cooked through.
- 4
Add the chopped green chili and saffron threads to the pan at the end of cooking, spooning the butter over the fish.
- 5
In a separate pan, sauté the sliced shiitake mushrooms in a little butter until golden and tender.
- 6
Add the sea asparagus to the mushrooms (or blanch briefly) and season everything with salt and pepper.
- 7
Serve the fish with the mushrooms and sea asparagus, finishing with a squeeze of lemon if desired.
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