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Huss with Tomatoes in Wine   HT  MC   45mins



Serves 4      Hot    Fish   Alcohol   Main Course




   4 Huss Steaks (Dogfish - Rock Salmon)

   Salt and Black Pepper

   Flour to coat

   3 tbsp Vegetable Oil

   2 Shallots, chopped

   1 Garlic Clove, crushed

   4 large Tomatoes, chopped

   2 tbsp Cognac  (Optional)

   1 full tbsp Tomato Purée

   300ml/10fl.oz. Dry White Wine

   1/4 teasp  Cayenne Pepper




1. Wash and dry the huss steaks. Add salt and pepper to the flour and use to coat the fish.


2. Heat the oil in a large frying pan then add the shallot and garlic and sauté over a medium heat until softened.


3. Raise the heat then add the fish and fry for 2 minutes on each side.


4. If using, heat the cognac in a ladle or small pan until warm then carefully set it alight and pour over the fish. Add the chopped tomatoes, tomato purée, wine and cayenne pepper and mix  well. Cover and simmer for 25 minutes over a very low heat, adding a little water if necessary.


5. To serve - transfer the fish to a serving platter, pour the sauce over the top of the fish and serve immediately.





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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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