Tuesday, 12 April 2011

Dogfish recipe

Last time I said I'd share my very simple and delicios recipe for dogfish - here it is.

To serve two
You will need
Three dogfish (prepared for the table)
Olive Oil
White wine vinegar
One lemon
One clove of garlic
Fresh parsley and fennel
Salt and pepper

Begin by making the marinade. Pour olive oil (about two tablespoons), white wine vinegar (about two tablespoons), juice from half lemon, crushed garlic and chopped parsley and fennel into a jar. Add a good grind of salt and pepper, screw on the lid and shake to mix the marinade.
Next, chop the dogfish into chunks of between one and two inches in length. Place into a bowl, pour the marinade over the top and mix until evenly coated. Cover bowl with clingfilm and place in the fridge - for a couple of hours if you can wait.

To cook, simply heat a dash of olive oil in a pan, tip in the chunks of marinated dogfish and cook until golden brown, turning once or twice to ensure they're evenly cooked. They shouldn't take much more than five minutes.

The tasty brown chunks of fish will retain all the flavours of the marinade and taste delicious served on a bed of green salad leaves with a squeeze of lemon and a dollop of mayonnaise. Serve with crusty bread and butter.

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