Grilled wolf eel fillets recipe is served with a potato puree enhanced with milk, horseradish, bouillon and butter and garnished with stuffed tomato, fried mushrooms, and stuffed zucchini in this ravishing
gourmet recipe. Monstrous looking creatures that can frighten an adult as much as a child, wolf eels are quite a sight to behold and are popular among deep-sea divers and underwater photographers because of this. These fascinating creatures with a face that only a mother could love lives in the crevices on rocky reefs or bottom shelves, making home of lairs in the rocks.
In the northern Pacific,
wolf eels are held in deep respect and in many native tribes around the area, the tasty white flesh of wolf eels are reserved as ritual food and consumed only by the tribal shaman. Wolf eels can grow up to eight feet long and feed a room full of people. In this recipe, the enormous wolf eel is cut into fillets and grilled. When cooked, their meat is very firm and tastes similar to wild trout.
Wolf eel is not an actual eel but a kind of wolf fish. It gets its name from its ferocious and wolf-like frontal teeth. While tasty, the flesh of the wolf eel is not as moist as other more popular fish. In this recipe the grilled wolf fish filets are served on a bed of potato, milk, horseradish, and fowl bouillon sauce, which gives moisture and scrumptiousness to the wolf eel.
Prepare the garnishing ahead of time. To make stuffed tomato, blanche a whole tomato in boiling water and immediately place in cold water. Peel of skin and cut off the tops. Scoop out the flesh inside and stuff with sautéed mushrooms, vegetables, meat, and spices. You can use the same stuffing for the zucchini. Peel and cut the zucchini into thick medallions and make a well in the center for the filling. Stuff the zucchini and sprinkle both zucchinis and tomatoes with cheese. Bake in the oven until the cheese melts and the vegetables brown a little.
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