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The glass bream – a fascinating and delicious fish to say the least recipe

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Preparation time: 10 min

Baking time: 7 min

Total time: 1 h 17 min

Ingredients

  • 1 M.V.Wool Glass fillets
  • 2-3 tbsp teriyaki sauce
  • 2 tbsp liquid honey
  • 1 larger garlic clove
  • about 1 tsp herb butter
  • Spinach
  • Red cabbage
  • Lime
  • Salt and pepper

    • Preparation instructions

  • Salt the skin of the fillet. Sprinkle the skin with salt and wipe off the salt with a napkin.
  • Cut off a few pieces of the fillet, skin and all.
  • In a bowl, add the teriyaki sauce, liquid honey, salt and minced garlic and mix.
  • Soak the fillets in the sauce and marinate for 30 minutes to 1 hour.
  • Sear the fillets in a grill pan, skin side first, then turn over and remove the skin.
  • Serve the fillets with spinach and red cabbage.
  • Melt the herb butter on top of the fillet.

    • Smothered fillet

    Sometimes the right thing comes from love. For example, when a fox and an anglerfish once met, a whole new species was born, called the glass fox. The glass bream is a very exciting and tasty fish. It can be grilled, fried and baked. We opted for pan-grilling. But what exactly is a glass bream, and what makes it so special?

    The glass bream first arrived in Estonia in 2016. What makes it so special? It is currently brought to Estonia by M.V.Wool and is farmed in the Netherlands with a small ecological footprint. It is a fillet of pinkish-white succulent meat and completely boneless. The perfect fish that children will definitely enjoy, as there is no picking of the bones and no fear of bones in the throat. In addition, the fish retains a strong tissue structure after cooking, just like meat.

    We are very pleased that the production processes and the choice of technologies pay great attention to the well-being of the fish as well as to the preservation of nature. The fish are reared in stress-free conditions, in water suited to their needs, without pharmaceuticals and fed with GMO-free feed. The fillets are prepared on the farm within a few hours and reach us fresh and chilled. For example, in 2018, M.V.Wool’s cold-smoked fillet in glass jar oil was voted the best food in Estonia. A super achievement.

    The production of our fillets in glass sauce went very smoothly. First of all, we made a quick and light marinade. Then we placed the fish on the pan with the skin side against the pan surface, then turned the glass fillet around and removed the skin. When serving, we used herb butter, as this keeps the fish particularly juicy and melt-in-your-mouth.

    We would definitely recommend everyone to try this interesting and very tasty fish, as it is not very often that you get to eat something as special and exotic as a glass eel.