Wulf’s Fish + The Banks Chef Box

SAFE HANDLING — Keep seafood frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days. 

ORA KING CEVICHE WITH CAVIAR
2 tablespoons lemon juice  
2 tablespoons lime juice  
3 tablespoons coconut milk  
salt, to taste   
1 tablespoon olive oil  
1 jalapeno pepper  
1 cucumber (preferably thin-skinned English of Persian) 
2 scallions
1 tablespoon red onion  
1 tablespoon of each: fresh cilantro, basil, mint  
black pepper, to taste  
1 tablespoon furikake (Japanese rice seasoning, optional)  

ROASTED MONKFISH WITH TOMATOES & EGGPLANT  
3 cloves of garlic  
1 sprig thyme
6 tablespoons olive oil  
2 Italian eggplants  
1 16 ounce can diced San Marzano tomato  
4 garlic cloves  
1 teaspoon chili flakes  
2 tablespoons basil
3 sprigs thyme 
4 tablespoons olive oil 
¼ cup green olives 
lemon juice, fresh squeezed, to taste  
artichoke hearts (optional for plating)  
Wondra flour, to coat fish (all purpose flour works)  
vegetable or canola oil, for searing  
salt and pepper to taste  

WHOLE DOVER SOLE WITH ALMOND BROWN BUTTER SAUCE
½ cup sliced almonds 
1 ½ lemons, juiced    
12 tablespoons butter (1½ sticks)
3 sprigs fresh parsley
salt and pepper, to taste  
1 pound broccolini    

 

Wulf’s Fish + The Banks Chef Box

Enjoy a luxurious seafood feast at home, as featured in Forbes and the Boston Herald.

Wulf’s Fish Chef Box Collaborations offer a guided tour of some of the world’s best seafood through the culinary sensibilities of great Boston-area chefs, like Robert Sisca of The Banks Fish House and Bistro du Midi 

The Wulf’s Fish +The Banks Chef Box is conceived as a luxurious seafood feast for four comprised of the ingredients for three courses:  

  • Ora King Salmon Ceviche topped with California White Sturgeon Caviar 
  • Roasted Monkfish with Tomatoes and Eggplant 
  • Whole Roasted Dover Sole with Almond Brown Butter Sauce

The Banks is a restaurant that’s tied to the sea. The cooking is an homage to the fish and fishermen of the North Atlantic. “With every dish,” says Chef Robert, “we pay tribute to the hard work the fishermen do.” 

With the contents of this box, and a few other fresh ingredients, you can create an elegant, celebratory meal at home.  

What’s in the Box 

Ora King Salmon for a simple ceviche. The fish’s silky texture and rich flavor are best experienced raw, and the herbs and spices in the recipe are a perfect compliment. (12 ounces of Ora King salmon, skinned, cut and ready to go) 

California White Sturgeon Caviar for adorning the Ora King ceviche. Some might say that topping Ora King with caviar is gilding the lily, but for a celebration, we think a little over the top is just right. (1 ounce jar of caviar and a shell spoon for serving) 

Monkfish Loin to cook simply and top a dish of tomato and eggplant. As a great New England fish with a distinctive character, monkfish is frequently on the menu at The Banks. (1 pound boneless monkfish loin) 

Whole Dover Sole to roast and serve with a pan sauce of browned butter and almonds. An elegant fish to cook whole, dover sole is a flat fish native to the North Atlantic. This dish has been a customer favorite at The Banks since the restaurant opened. (1 whole fish) 

Booklet of preparation instructions and recipes from Chef Robert Sisca, as well as an online instruction video for preparing your dover sole. 

ORIGIN: USA (caviar, farmed; monkfish, wild), New Zealand (salmon, farmed), Netherlands (dover sole, farmed) 

 


SAFE HANDLING — Keep seafood frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days. 

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