Recipe
for :
This
recipe for Basque Dogfish has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This Spanish recipe for dogfish originates from the
Basque region but is enjoyed all over Spain and makes
a simple yet sophisticated seafood dish. The use of
a little chilli accompanied by the garlic and good olive
oil surround the succulent dogfish fillets with a spicy
but not too overpowering flavour. Perfect summer seafood.
Ingredients
for Basque Dogfish
4 thick Dogfish* fillets, skin and bone removed
5 cloves garlic (chopped)
250ml extra virgin olive oil
6 sprigs broadleaf parsley, chopped
Salt
1 small hot
red chili, finely chopped
*in the UK Dogfish is commonly called huss or
rock salmon
How
to make Basque Dogfish
- Clean
the fish under cold running water, pat dry and sprinkle
with salt. Place in the fridge for about an hour.
- Heat
the olive oil in an earthenware cazuela and gently
cook half of the garlic until golden, then add the
dogfish fillets, parsley and the remainder of the
garlic.
- Add
the chili (according to taste), shake the cazuela,
to prevent the fish from sticking and turn down the
heat.
- Cook
gently for around 20 minutes depending on the thickness
of the steaks, giving the dish a shake from time to
time.
-
When cooked, the fish will be firm and white and still
soft and tender in the middle.
- Serve
in the cazuela with boiled new potatoes and a green
salad.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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