Name: Saumonette au Vin Blanc et à la Crème (Dogfish (rock salmon) cooked with white wine and cream)
Yield: Serves Four
Cuisine: France
Ingredients: thyme (or another fresh herb); butter, 50 g (2 oz); tomato purée, 1 tbs; shallots, 1 or 2, thinly sliced; flour, 30 g (1 oz); fillets of dogfish, ¾ kg (1½ lb); a bay leaf, shredded; cream, 4 tbs single or 3 tbs double; white wine, ½ litre (1 pint)

Preparation info

Serves
Four

Difficulty
Medium

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.

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