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Dogfish done like Osco Busco

Which if you eat Italian you will know is a way of cooking veal. This is similar but with dogfish (huss, rock salmon, whatever).

 

4 fillets (two dogfish halved), shopped into 4cm lengths.

3 garlic gloves chopped

A handful of fresh parsley leaves, chopped

Olive oil

1 shallot or half a small onion chopped

4 tomatoes chopped

1 tablespoon tomato paste

1 glass of white wine

Grated zest of a lemon

Salt and pepper


You will need a casserole dish that can go on the hob and in the oven. Put a glug of olive oil in the bottom and gently sweat the shallot/onion. Add the tomatoes and tomato paste. Cook a couple of minutes. Add the wine, Cook a couple of minutes more after it has boiled. Add half the parsley and garlic. Stand the dogfish sections upright in the casserole in a little group. Put in the oven and cook at 170degC or 325degF for 30 minutes.

Check it after 20, if it is drying up, add half a glass of water. When the fish are done, put fillets on each plate and keep them warm. Put the casserole back on the hob to heat, add the lemon zest, the rest of the garlic and parsley, season with salt and pepper and give it a quick bubble - again, make sure it doesn't dry out. Spoon over the fish and serve.

(From a Mitch Tonks recipe)

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Shallot, Parsley, Dogfish Shark,
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