Advertisement
Saumonette au Vin Blanc et à la Crème
Dogfish (rock salmon) cooked with white wine and cream
Preparation info
- Serves
Four
- Difficulty
Medium
Appears in
Published 1980
The treatment recommended here is used in Brittany for a wide variety of fish. It does wonders for the humble dogfish; and also for gurnards.
Ingredients
- fillets of dogfish,
¾ kg 1½ lb - shallots,
1 or 2
Method
Choose a casserole into which the fillets of fish will fit snugly, and put them into it with the shallot, thyme, bay leaf and wine. Poach them for 10 to 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 lit