Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste

Red Wine Poached Saumonette (Spiny Dogfish)

Red Wine Poached Saumonette (Spiny Dogfish)

There 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.

Poached Red Wine Saumonette Spiny Dogfish

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.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Cuisine French, Provencal
Servings 6 people

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.
    Red Wine Poached Saumonette (Spiny Dogfish)

Notes

If you can’t find Piked Dogfish (Rock Salmon), you can use swordfish or shark instead.
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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.