Saumonette is otherwise known as spiny dogfish or rock salmon. It’s called dogfish because the fish travel in packs like dogs, key to their eating habits. It’s a mild white fish with large flakes. It retains the flavour of what it eats, which includes crustaceans and smaller fish.
If you can’t find spiny dogfish, you can use swordfish or shark instead.
This recipe is from Cook’n with Class Uzès.
1 litre red wine
2 tbsp flour
4 tbsp sunflower oil
1 tbsp butter
2 tbsp butter
200g sliced white mushrooms
100g diced bacon
100g onion (pearl onion if possible)
Salt and pepper
Fillet the fish and cut into portions. Sear the fish in oil and 1 tbsp butter on both sides.
Sprinkle the flour on the fish and sautée for a further two to three 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.