Saumonette au Vin Blanc et à la Crème

Dogfish (rock salmon) cooked with white wine and cream

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

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.


  • fillets of dogfish, ¾ kg ( lb)
  • shallots, 1 or 2,


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