Sea wolf with pointed cabbage
Sea wolf has a very mild taste, which is why it combines perfectly with some grilled pointed cabbage. Top with a herb crust and you have a complete meal that also fits in your Keto diet!
Ingredients
(2 persons)
- 2 Sea wolf fillets
- 1 pointed cabbage
- A handful of hazelnuts
- A handful of parsley
- Mustard
- Olive oil
- Balsamic vinegar
- Soy sauce
- Your favorite BBQ-rub
Difficulty:
Preparation method:
Preparation time:
Cooking time:
Device used:
Easy
Indirect
10 min
35 min
Vis, Fish, Pellet Smoker, GMG, Zeewolf, Sea Wolf, Spitskool, Pointed Cabbage
Preparation method
1. Prepare a BBQ for indirect grilling at about 180°C. I myself used a pellet smoker, I set the temperature to 180°C in steps of 20°C each time. I do this to prevent my BBQ from working too hard right away, this can cause an accumulation of pellets with a blockage as a result.
2. Cut the pointed cabbage into slices about 2cm thick. Drizzle with some olive oil and season with your favorite BBQ rub.
I myself used Braairub 3 from De Fik Erin. This rub combines really well with the pointed cabbage.
3. Place the pointed cabbage on the BBQ and let it cook slowly.
4. Chop the hazelnuts and parsley. Put them in a bowl and mix with 1 tablespoon of mustard and 2 tablespoons of olive oil. It should be a smooth whole that you can spoon nicely over the sea wolf.
5. Place the wolf in a heat resistant dish and spoon over the hazelnut mixture. You don't have to work cleanly here, you can use the pieces that fall off your fish as a crispy garnish when dressing your plate.
6. Place the dish with wolffish in the BBQ and let it cook for about 35 minutes.
7. Meanwhile, mix 2 tablespoons of soy sauce with 1 tablespoon of balsamic vinegar. When you can easily pierce the trunk of the pointed cabbage with a toothpick, smear it with this sauce.
8. Remove everything from the BBQ. We are now going to train our board.
First place the pointed cabbage on the plate, drape the sea wolf over it and finish with some crispy crusts that have been left in your oven dish.
Enjoy!
