Recipes: 02.08.18

Follow That Fish!
Jeremy Blutstein of Almond restaurant in Bridgehampton is one of many chefs hereabouts who incorporate fish they receive from Dock to Dish, and the captains they work with, into their dishes. Jeremy Blutstein

Dogfish From Dock to Dish

This fish, also known as sand shark, has long been considered a “trash fish.” Often discounted as unmarketable bycatch unworthy of restaurant menus, it is anything but in this recipe from Joseph Realmuto, executive chef of Nick and Toni’s in East Hampton and other Honest Man restaurants.

Serves four.

 

For the Fish

24 oz. dogfish, cut into 8 3-oz. fillets (or substitute other firm fish like mako or monk) 

Flour for dredging the fish

Salt and pepper to season

2 oz. olive oil

1 Tbsp. butter

 

For the Sauce

2 oz. olive oil

2 Tbsp. butter

2 cloves garlic, sliced

1/4 cup leeks, small dice

1/4 cup fennel, small dice (reserve the fennel fronds)

2 cups cherry tomatoes, cut in half

1 Tbsp. capers

1/2  cup white wine

Juice of one lemon

Salt and pepper to taste

1 tsp. fresh oregano, chopped

4 cups arugula for the serving platter 

 

For the Sauce

Heat the olive oil and one tablespoon butter in a medium-size sauté pan over a medium flame just until the butter melts. Once the butter is melted, add the sliced garlic and cook for one to two minutes, until the garlic starts to brown. 

Add the leeks and fennel and continue to cook, while stirring, until the vegetables are tender, approximately five to six minutes. If they start to brown, turn the heat down.  

Add the cherry tomatoes and capers and cook until the tomatoes begin to wilt. Increase the heat and add the wine. Let it reduce by half.

Once reduced, remove from the heat and add the lemon juice and remaining tablespoon butter. Season with salt, pepper, and oregano.

 

For the Fish

In a large sauté pan heat the olive oil and butter over high heat until the butter starts to smoke.  

Dredge the fish fillets in flour, season with salt and pepper, and add to the hot pan.

Cook the fish until it forms a crust and begins to brown.  

Flip the fish and finish cooking on the other side.  

Once the fish is just cooked through, transfer to a platter over the arugula. 

Spoon the tomato and vegetable sauce over the top.