Dogfish and Bacon

Sean McSeveny
  · Sean McSeveny  · January 27, 2016

Dogfish have never been a popular species, mainly due to the difficulty in preparing them.  This seems to be a reasonably easy way to do them:
How to cook doggies
Dogfish are not difficult to skin, despite all the stories about nailing then to your shed and then setting your Rottweiler on them skinning doggies is easy.
Head and gut dogfish as usual and cut off fins then put on draining board and pour a kettle of boiling water over it, pour slowly and take care to cover all parts. The rough skin can now be wiped off with a rough cloth or scraped off with a knife.
Dogfish (like other members of the shark family) does whiff of ammonia either freeze befor use or marinate overnight in salt water.
This recipe is adapted from one using Monkfish and Parma Ham
Dogfish and bacon

Prepared dogfish
Two bell peppers
Cherry tomatoes
Streaky bacon
Olive oil
Juice of one lemon
Garlic (optional)
Salt and Pepper

Cut prepared dogfish into chunks and place in a shallow baking tray. Cut the bell peppers into chunks and arrange around fish chunks along with the tomatoes. Chop some fresh rosemary in to small pieces so that it gives up its oil, mix with olive oil, lemon juice and garlic, season to taste. Brush the oil mixture all over the fish and veg. Lay streaky bacon over the fish.
Cook in a hot (200 degree) oven for 20-30 minutes and serve along with juices. Goes well with new potatoes and a crisp white wine.



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