Dogfish in White Wine Sauce

• 2 kg dogfish fillets


• 55 g butter


• 1 onion


• 1 bay leaf


• 1 sprig of fennel


• 1 bottle of dry white wine (Elderflower works well)


• salt


• black pepper


• 250 g sliced mushrooms


• 1 teaspoon of flour


• 2 beaten egg yolks


• 5 tablespoons of double cream

1. Cut the fillets into serving sized pieces.


2. Melt 50g of butter in a large frying pan over a medium heat and add chopped onion. Stir well to coat with butter.


3. Add fish and turn pieces over.


4. Add herbs, wine and seasoning. Reduce heat to low and slowly bring to the boil.


5. Add mushrooms and cook for 10 to 15 minutes so that the fish is tender, but still whole.


6. Remove fish from pan and keep warm.


7. Leave the pan over the heat to reduce a little.


8. Make a beurre manié by kneading the remaining butter into the flour with a knife until smooth. Drop this into the pan and stir in.


9. Remove the bay leaf and sprig of fennel and whisk the sauce.


10. Increase the heat and simmer for three minutes.


11. Remove pan from heat. Beat the egg yolks into the cream, and add to the sauce.


12. Stir over a low heat until thickened.


13. Pour over fish and serve with new potatoes, mash or rice.