Red Wine Poached Saumonette (Spiny Dogfish)
Fish & Seafood · Let’s Eat the World · Main Course · Provencal Recipes · TasteThere are some words are naturally more attractive en Française, and Spiny or Piked Dogfish is no exception. This recipe for Saumonette (Rock Salmon) poached in red wine is quick to prepare. You can have a gourmet dinner on the table in 40-minutes.

Saumonette Poached in Red Wine
Like many seafood dishes, this one is very easy to prepare. Poaching the saumonette in red wine gives the fish a hearty, cool weather quality.
Ingredients
- 1,5 Kgs (3 lbs) Saumonette Piked Dogfish
- 1 Liters (4 quarts) red wine
- 2 tbsp flour
- 4 tbsp sunflower oil
- salt and pepper
- 1 tbsp butter
- 200 g (6 oz) White mushrooms champignons de Paris
- 100 g (3 oz) bacon diced
- 100 g (3 oz) onion pearl onions, if possible,
- 2 tbsp butter
Instructions
- Sear the fish in oil and butter on both sides and add flour.
- Cook 2 or 3 minutes, add the red wine, salt, and pepper, cover with a lid and cook on a simmer for 30 minutes.
- Saute onions, bacon and mushrooms for 5 minutes with butter, season well and serve on top of the fish.

Notes
If you can’t find Piked Dogfish (Rock Salmon), you can use swordfish or shark instead.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
South Luberon House for SaleRelated Provence Articles
A Summer Salmon Salad with Citrus and Mango
June 16, 2020
As Louisiana's "Queen of Condiments," her mission is to make cooking approachable via cooking classes in Baton Rouge, New Orleans and Covington. Her website Kitchen Confidence with Lili is an excellent resource for delicious recipes, including the one below for Salmon Salad with Citrus and Mango.…
Ceviche Provencal Served with Socca
August 26, 2016
recipe by Cook'n with Class combines the flavours of the Mediterranean with South America. The fresh, citrusy ceviche is served on a layer of hummus and a touch of Nice cuisine rounds out the dish with traditional socca (chickpea flour "pancake"). The combination of flavours in Ceviche Provencal Served with Socca is perfect for a shared appetizer or as a lunch dish.…
Seared Salmon with Red Wine Shallot Sauce
March 6, 2019
Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s "Signature Dish" from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal. …
Seared Salmon with Morels a Spring Recipe
April 12, 2023
Certain foods are harbingers of the season. Asparagus, fresh peas, and morel mushrooms are culinary ingredients often associated with springtime. Sure, you can find all three during other periods of the year. But honestly, is there anything better than fresh asparagus in the spring? This recipe for seared and roasted salmon combines these lovely flavours. …