Recipe adapted from FlanboyantEats.com. Serves 2-4.
Recommended wine pairings, from Gordon Alexander of Provisions, Northampton
- Surly Muse Viognier (about $16)
- Guigal Condrieu (about $45)
- Chateau de la Chaize Brouilly (about $15)
- Saladin “Loi” (about $19)
Dogfish, with its firm texture and robust flavor calls for both a full-flavored sauce and a substantial wine. Rich, intense Viognier – with its combination of unctuous body and bright tropical fruits – is just the match for this dish (the Condrieu is amazing)!
Alternatively, this will totally hold its own against a bright fresh red, like the beautiful ’09 Brouilly with its ripe berry/plum fruit, or the Rhone “Loi” – bright, clean elegant Grenache fruit with a combination of berry fruit and black pepper. Who says you can’t drink red wine with fish!?
1 lb. dogfish
1.5 tbsp butter
2 tbsp. truffles, minced
1 cup whipping cream
1/2 cup white wine
3 cloves of garlic, minced
1 tbsp. ginger, julienne
1/3 cup mango, cubed
1 tbsp. mint, minced
1/8 tsp. ground nutmeg
4 small purple potatoes, sliced
1 tsp. salt
pinch of truffle salt
pinch of black pepper
splash of a good Riesling
Rinse and pat dry fish. Season with salt, pepper, lemon juice and garlic. Refrigerate for 30 minutes. Heat canola oil in large non-stick skillet. Panfry fish on both sides for 3-5 minutes or until cooked through. Remove fish and cut steak in half or quarters around bone and along grain. Cover and set aside.
For Truffle Sauce:
On low-medium heat, sauté truffles in 1 tbsp. butter for 3-4 minutes. Add a pinch of salt. Whisk in cream. Bring to light boil. Add nutmeg and stir. Stir in wine and simmer for 3-4 minutes.
In small 8″ non-stick or stainless steel skillet, panfry potatoes in remaining butter and sprinkle truffle salt. Cook for 5 minutes or until potatoes are slightly tender.
For Minty Mango Relish:
Combine mango, mint, ginger and Riesling in small bowl.
To plate, ladle 2-3 tablespoons on serving dish. Place 1/4 of fish in middle of plate on top of sauce. Place potatoes around dish. Top fish with mango relish. Garnish plate with fresh mint leaves.