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

How to cook Dogfish with White Wine and Cream:

• 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 French name of this recipe is Saumonette au Vin Blanc et a la Creme.
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

Main Ingredient: Various Fish
Preparation Method: Baked
Cuisine: French