Dogfish with White Wine and Cream Recipe
Serves/Makes: 4
Ingredients:
- 1 1/2 pounds (3/4 kg) dogfish fillets
- 1-2 shallots, thinly sliced
- Thyme (or another fine herbs)
- 1 bay leaf, shredded
- 1 pint (1/2 liter) white wine
- 2 ounces (60 g) butter
- 1 ounce (30 g) flour
- 4 tablespoons single or 3 tablespoons double cream
- 1 tablespoon tomato puree
- Choose a casserole into which the dogfish fillets will fit snugly, and put them into it with the shallots, thyme, bay leaf and wine.
- Poach them for 10 – 15 minutes, according to their thickness.
- Meanwhile make a roux by heating the butter and working the flour into it, without letting it brown.
- When the fish is done, lift it out and keep it warm.
- Strain the cooking liquid and add it little by little to the roux, in order to produce your sauce.
- Cook this gently for 5 minutes, add the cream and tomato puree, stir well and heat through without boiling.
- Arrange the poached dogfish fillets on a heated platter and pour the sauce over them.
Notes:
The treatment recommended here is used in Brittany for a wide variety of fish. It does wonders for the humble dogfish, rock salmon and also for gurnards.
This recipe for Dogfish with White Wine and Cream serves/makes: 4
The Dogfish with White Wine and Cream Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Various Fish
Preparation Method: Baked
Cuisine: French
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