This fish dish combines a filet of small-spotted catshark with leek, dill and tomato. The small-spotted catshark is found on the continental shelves and uppermost slopes off Norway and the British Isles south to Senegal, including the Mediterranean and North Sea. They are small shallow-water sharks with a slender shaped body with a blunt head. Want to know why we created a dish with this unknown North Sea fish? Read it here.
- 4 fillets Small-spotted catshark
- 1 Shallot , finely chopped
- 50 ml White wine
- 50 ml Fish fumet
Cut the dogfish into desired pieces. Season with salt and pepper. Simmer the shallot in a little butter. Moisten with white wine and fish broth. Boil. Put the pieces of dogfish in. Cover with foil and cook in a preheated oven at 200°C. Expect 1 to 2 minutes, depending on the thickness. Remove fish from the pan and keep warm. Strain the poaching liquid in a pan.
- 100 ml Fish fumet or flying crab broth
- 100 ml Mussel juice
- 100 ml Cream 1 Tomato , diced
- 1 tsp Tarragon , chopped
Add cream, fish broth or bouillon, and mussels cooking water to the strained poaching liquid. Leave to reduce to the desired thickness. Mix in a knob of butter and sieve. Stir in the diced tomatoes and chives. Season to taste.
- 2 cl Leek , chopped
- 1 tsp Dill , chopped
Melt a knob of butter in a pan. Fry the leeks until tender. Season to taste. Stir in dill just before serving.