Fishing Suffolk Follow People Up
Jason Shaw shares his recipe for the White Lion favourite Sweet chilli marinated dog fish with char grilled new potatoes, asparagus and radish salad with lemon A.K.A ‘Dean’s day boat dog fish’ SERVES 2 INGREDIENTS
METHOD
1-2lb Huss (Dog Fish) cut into six 2 inch steaks 3 tablespoons of Sweet chill sauce 8 pre boiled new potatoes cut in half and marinated in olive oil and thyme and then char-grilled or pan-fry as for sauté. 8 pieces asparagus (if available) if no asparagus pak choi makes a great substitute using 2 bunches mixed salad leaves red radish (sliced) olive oil 1 tablespoon basil pesto a lemon
Place char griller on flames and make very hot Meanwhile cut 3 good steaks about 2 inches thick from the Huss and marinade in sweet chilli sauce Slice new potatoes in half (length ways) and season in olive oil with the asparagus Mix the salad leaves and red radish in a bowl and dress with basil pesto Place dog fish on char griller and grill both sides then leave to rest for 5 mins just so the flesh can relax Char grill the new potatoes and asparagus and arrange on serving platter
Char grill half lemon and place on serving platter Place dog fish onto platter and finish of with the mixed red radish salad.
CHEF’S TIP When cooking the dog fish the steaks take about 5 minutes each side and the best way to check they are cooked through is that the flesh will fall away from the bone. When cooking fish it is also important to rest the fish so the flesh can relax and the optimum flavour can be achieved.
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