For ➍600 g skinned & emptied dogfish (a small shark)*
500 g firm potatoes, peeled and sliced in chunks less than 1 cm
1 onion, chopped
½ bottle of Normandy cider
salt & pepper
flour
In a large frying pan, sauté onions in oil.
Cut dogfish into 5 cm chunks. Sprinkle them with flour.
Peel and cut the potatoes into slices less than 1 cm.
Brown the onions and the dogfish. Add the potatoes. Cover slowly with cider. Add salt and pepper.
Cover and cook over low heat for 30 m.
Adjust the seasoning before serving.
*'Roussette' is sold, cleaned and skinned, as 'saumonette' in France (though visually similar fish like eels might be sold as saumonette.Cut dogfish into 5 cm chunks. Sprinkle them with flour.
Peel and cut the potatoes into slices less than 1 cm.
Brown the onions and the dogfish. Add the potatoes. Cover slowly with cider. Add salt and pepper.
Cover and cook over low heat for 30 m.
Adjust the seasoning before serving.
Instead use regular shark or swordfish, cut in chunks, lightly floured.
Try a similar recipe: peel and slice 3 onions. Sauté them with 60 g butter. Add 800 g dogfish pieces and brown them lightly. Remove fish and onions. Stir in 30 g flour into the melt butter, then pour in the 75 cl cider slowly, continously stirring. Add salt and pepper. Put the dogfish and onions in the pan. Cover and cook in the oven at 200°C for 30 m. Serve the fish in sauce and garnish with watercress leaves. Serve with potatoes or mashed watercress (blanche it, mix it, then add the cream, salt and pepper.
