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)
- black pepper
- 250 g sliced mushrooms
- 1 teaspoon of flour
- 2 beaten egg yolks
- 5 tablespoons of double cream
- Cut the fillets into serving sized pieces.
- Melt 50g of butter in a large frying pan over a medium heat and add chopped onion. Stir well to coat with butter.
- Add fish and turn pieces over.
- Add herbs, wine and seasoning. Reduce heat to low and slowly bring to the boil.
- Add mushrooms and cook for 10 to 15 minutes so that the fish is tender, but still whole.
- Remove fish from pan and keep warm.
- Leave the pan over the heat to reduce a little.
- Make a beurre maniť by kneading the remaining butter into the flour with a knife until smooth. Drop this into the pan and stir in.
- Remove the bay leaf and sprig of fennel and whisk the sauce.
- Increase the heat and simmer for three minutes.
- Remove pan from heat. Beat the egg yolks into the cream, and add to the sauce.
- Stir over a low heat until thickened.
- Pour over fish and serve with new potatoes, mash or rice.
If fresh fennel is unavailable, half a teaspoon of fennel seeds works well.