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STEWED DOGFISH WITH MUSHROOMS Champignons conseillé: Champignon de couche variété blanche, Pleurote on conquille, Oreillette,couvrosse, Champignon Portobello


Ingredients for 4 people:

4 dogfish slices
3 hg. Fresh field mushrooms or oyster mushrooms
0.5 kg. tomato sauce
half a onion
a spoon minced parsley
salt and pepper


Clean the mushrooms and chop them. Let green onion fry lightly with some butter. Add minced mushrooms, parsley and rosemary, a pinch of salt and pepper, and stir. Sprinkle with some wine and let it boil off over high heat. Then pour this mixture of ingredients in a bowl. Add one egg and bread crumbs, mix all ingredients together and stir. Clean the dogfish: take away the central fishbone keeping the head and tail intact. Then stuff the fish with the previously prepared mixture; finally, close the belly using a colourless thread.
Peel the potatoes and cut them into slices.
Put the fish into a buttered oven-proof dish, adding potatoes, salt, pepper, 1 laurel leaf and the remaining melted butter.
Let it bake in medium oven for one hour and a half; when it is half-cooked, turn it over gently to avoid any damages, then wet it with some white wine. From time to time, sprinkle it with some of the sauce at the bottom of the bowl.

Wine recommended for this dish: Pinot grigio

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