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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Côtes de Provence Wine Pairing with Salmon
October 9, 2018
Today’s tasting may be the most unusual I have done. It is a wine that, if blindfolded when tasted, would not have said “rosé” to me, although it wouldn’t have said red or white. It has no traditional red fruits associated with rosé nor its distinct floral aromas. On the nose, it is briny. It …
Pan-Roasted Hake with Chorizo and Chickpeas
September 29, 2021
This recipe comes from Chef Ben at Maison Mirabeau. He created the dish featuring pan-roasted hake in a warming stew of chickpea and chorizo. Hake is a white fish from the cod and haddock family, either of which would be fine substitutes. Here is how Chef Ben describes the fish, “I love hake, it’s just …
Filets de Lotte aux Tomates et aux Petits Pois by Elizabeth Bard
September 4, 2015
seafood recipe comes from Elizabeth Bard's latest book Picnic in Provence: A memoir with Recipes. The Monkfish (lotte in French) is prepared with fresh tomatoes and peas for a simple and elegant main course. …
Provençal Herbed Salmon with Roasted Vegetables
January 8, 2021
Although today’s recipe for Herbed Salmon with Roasted Vegetables is Provençal, the story has links to Italy (our other love). And it all has to do with a little jar labelled Finocchio, the Italian word for fennel. Once, when Mark and I were in Scottsdale, Arizona, just after our move to Tucson, we were shopping …