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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Olive Tapenade Crusted Cod and Rosé Braised Fennel
August 26, 2020
This recipe combines the best flavours of Provence in one dish – seafood, olives, fennel, and rosé. The very talented Gemma Wade crafted these ingredients into a delicious and almost-too-beautiful-to-eat Olive Tapenade Crusted Cod with Fennel Braised in Rosé. This dish was part of an Easter lunch menu that Gemma created for the Mirabeau Team, …
Make Provencal Fish Soup From Scratch It’s Worth it
May 4, 2018
Deciding to make dinner for a large group takes courage. Deciding to create a menu based around a tradition Provencal fish soup, and making the whole thing from scratch is just a little bit crazy, but the results are delicious. Chefs in France take their trade seriously, so it is not surprising that a Marseille -based group decided that this iconic dish required some specific ingredients and serving methodology, hence the Bouillabaisse Charter. A real Marseille bouillabaisse…
Rosé and Crispy Salmon for Valentine’s Day Wine Pairing
February 11, 2019
Serve salmon fillets with pea and mint salad and roasted baby potatoes, and optional lemon slices, alongside Mirabeau Rosé for a romantic dinner for two. #BonAppetite! Wishing you all a special Valentine’s Day filled with rosé coloured glasses!…
Easy Fish Recipe Lemon Thyme Grilled Trout – Truites Grillées
June 4, 2018
The most difficult part of this Lemon Thyme Grilled Trout might be finding fresh trout. If you have a reliable fish vendor, they likely have fresh trout in the spring and summer months. Ask your fishmonger to clean and remove the scales, so you do not need to worry about that messy task when you get home.…