Curry Wolffish

Wolffish isn’t going to win any beauty contests soon, however it is one of our favourites. Since it feeds on shellfish on the bottom of the Atlantic Ocean, it has a truly phenomenal taste and texture.

This recipe is complete with Rice and Leafy greens.


The Salties Crew


For 4 People

800 g Salties Striped Wolffish fillets

1 Leek

300 g Cauliflower

2 tbsp Canola oil

1 tbsp Butter

2 tbsp Flour

2 tsp Curry powder

400 ml Water

400 g Boiled Potatoes

Salt and Pepper


  1. Cut the wolffish into around 8 pieces and season each with salt and pepper.
  2. Wash and dry the leek and finely chop it. Chop the cauliflower. Heat the oil in a pan and add the cauliflower and leek, let it simmer for around 5 – 6 minutes (when they begin to soften).
  3. Once soft, remove from the pan and transfer to a plate. Use a spider spatula, or anything similar, so the oil does not come along.
  4. Put the butter on the pan and fry the Wolffish for about 6 – 8 minutes. If you have a thick piece, fry for 2 minutes on each of the 4 sides, otherwise for 3 – 4 minutes on the two sides.
  5. Take the fish off the pan, but keep it warm.
  6. Place the flour and curry powder onto the pan and let it simmer for about 1 minute. Add the water to the pan slowly and swirl the mixture the whole time.
  7. Place the leek, cauliflower, and boiled potatoes into the pan. Let it simmer for about 5 minutes.
  8. Once done, add the Wolffish back to the pan and serve.