David Gould
12-11-2006, 22:57
Amused at the witch craft stories I hear about dogfish , I thought you would like this dogfish for dunmmies receipe
Getting there
I skin my dogfish by making a loop of strong nylon cord and looping it around a gate post the other part of the loop is made into a barrel hitch loop and put over the tail of the dog fish ( Several times I have pull the fishes head off when it was put over the gill area )
Using a razor sharp knife ( filleting or stanley knife ) hold the fishes head and pull the fish taught and cut from vent to V by the gills , remove guts , wash off with hose pipe.
Score the fish through the skin up from tail end by the barrel hitch ( lay a board under the fish and on to the fence if your not knife confident ) to just by the front fins and when you have banana skin cut the skin , circle cut gently round the tail at the barrel hitch and slice /peel back an inch or so of skin all round the fish , using pliers you can now peel it like a banana right back to the head , now use fillet knife and sever head just by the front fins then cut off at the tail .wash with off again and you have a decent bit of fish ..
Veg prep and cook
slice and chop a big onion and put in a getting hot frying pan with some butter , cover the pan , wash ,chop three of four stick of celery into thin slices , add to the pan and stir. peel about 500grm /1 lb of carrots and slice thinly ,add these to the pan and stir it recover on a medium to low simmer .
peel the spud allow about 5 ounces /100 gram per person ... stick these in the microwave with a half cup of water in a lidded Pyrex type dish and nuke for 4 1/2 min to start the softening .
Stir the veg in the pan add half a medium wine glass glass of dry sherry ( drink the other half ) and recover .. when micro pings take out the spuds and drain off ..leave on a large plate to cool ready for handling . Add half a can of chopped tomato into the middle of the frying pan ..do not stir it , re - cover , finish drinking the sherry and clean up the cooking area and the sink ready for serving up.
Add the dog fish curved round in the middle of the frying pan tie with food grade string if needed arrange the part cooked sliced potato around and inside the fish circle , sprinkle a few raisins over it all and re - cover & cook on a slightly lower heat for 12 minutes .
set the table have another sherry ....... When the timer pings ,
Remove from heat turn , off the heat, take the lid off, carefully with a big fish slice and large spoon lift the fish off on to a separate plate ..
Before serving up the veg , add a little boiled water to the remaining cooked veg juices if you want some liquid with the fish Serve the veg , use a teaspoon and a fork gently separate the fish flesh off and put on each plate and serve .. have another sherry if needed ENJOY
http://i52.photobucket.com/albums/g24/Misterdavid/th_20061111Dogfish003.jpg (http://i52.photobucket.com/albums/g24/Misterdavid/20061111Dogfish003.jpg)
http://i52.photobucket.com/albums/g24/Misterdavid/th_20061111Dogfish001.jpg (http://i52.photobucket.com/albums/g24/Misterdavid/20061111Dogfish001.jpg)
time taken 12 min skinning 6 min Veg prep , hanging around time 18 min.
Any cooked veg and fish juices can be fridged and wizzed up the next day into a thick soup just add a tiny bit of salt and some fresh of dried herbs slow boil for at least three minutes
David
Getting there
I skin my dogfish by making a loop of strong nylon cord and looping it around a gate post the other part of the loop is made into a barrel hitch loop and put over the tail of the dog fish ( Several times I have pull the fishes head off when it was put over the gill area )
Using a razor sharp knife ( filleting or stanley knife ) hold the fishes head and pull the fish taught and cut from vent to V by the gills , remove guts , wash off with hose pipe.
Score the fish through the skin up from tail end by the barrel hitch ( lay a board under the fish and on to the fence if your not knife confident ) to just by the front fins and when you have banana skin cut the skin , circle cut gently round the tail at the barrel hitch and slice /peel back an inch or so of skin all round the fish , using pliers you can now peel it like a banana right back to the head , now use fillet knife and sever head just by the front fins then cut off at the tail .wash with off again and you have a decent bit of fish ..
Veg prep and cook
slice and chop a big onion and put in a getting hot frying pan with some butter , cover the pan , wash ,chop three of four stick of celery into thin slices , add to the pan and stir. peel about 500grm /1 lb of carrots and slice thinly ,add these to the pan and stir it recover on a medium to low simmer .
peel the spud allow about 5 ounces /100 gram per person ... stick these in the microwave with a half cup of water in a lidded Pyrex type dish and nuke for 4 1/2 min to start the softening .
Stir the veg in the pan add half a medium wine glass glass of dry sherry ( drink the other half ) and recover .. when micro pings take out the spuds and drain off ..leave on a large plate to cool ready for handling . Add half a can of chopped tomato into the middle of the frying pan ..do not stir it , re - cover , finish drinking the sherry and clean up the cooking area and the sink ready for serving up.
Add the dog fish curved round in the middle of the frying pan tie with food grade string if needed arrange the part cooked sliced potato around and inside the fish circle , sprinkle a few raisins over it all and re - cover & cook on a slightly lower heat for 12 minutes .
set the table have another sherry ....... When the timer pings ,
Remove from heat turn , off the heat, take the lid off, carefully with a big fish slice and large spoon lift the fish off on to a separate plate ..
Before serving up the veg , add a little boiled water to the remaining cooked veg juices if you want some liquid with the fish Serve the veg , use a teaspoon and a fork gently separate the fish flesh off and put on each plate and serve .. have another sherry if needed ENJOY
http://i52.photobucket.com/albums/g24/Misterdavid/th_20061111Dogfish003.jpg (http://i52.photobucket.com/albums/g24/Misterdavid/20061111Dogfish003.jpg)
http://i52.photobucket.com/albums/g24/Misterdavid/th_20061111Dogfish001.jpg (http://i52.photobucket.com/albums/g24/Misterdavid/20061111Dogfish001.jpg)
time taken 12 min skinning 6 min Veg prep , hanging around time 18 min.
Any cooked veg and fish juices can be fridged and wizzed up the next day into a thick soup just add a tiny bit of salt and some fresh of dried herbs slow boil for at least three minutes
David