| Cut the dogfish into slices. Place
them in a pan large enough so they make a single layer and cook evenly.
Dogfish has the tendency to break up as it cooks. Pour in the fish
stock and enough water to cover. Bring to a boil, then lower the
heat and simmer for 15 minutes. Drain the fish. Strain about
2 cups of stock and reserve it. Heat the butter in a pan, add the
shallots and cook until tender. Sprinkle with flour and stir.
Stir in the cream and boil as you stir. Add the 2 cups strained fish
stock and cook with salt, pepper and mustard until thick and smooth.
Place the fish in a flameproof dish, cover with sauce and cook over very
low heat for 15 minutes. Sprinkle with parsley and serve with boiled
potatoes.
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Ingredients
2 1/2 lbs dogfish or sand shark
Preparation Time 15 mn
Wine
Country: France(Ile-de-France)
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