Entree: New Caledonia – National Cuisine – Roussette à la Sauce Tomate (Small dogfish fillets gently cooked and served in a savory tomato and herb sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 2 roussette (dogfish) fillets, approx. 1.5 lb (680 g) total
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 medium carrot, finely diced, approx. 2.5 oz (70 g)
- 1 celery stalk, finely diced, approx. 1 oz (28 g)
- 3 garlic cloves, minced, approx. 0.3 oz (9 g)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) fish stock or water
- 1 bay leaf, approx. 0.5 g
- 2 sprigs thyme, approx. 2 g
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lemon juice (from about 1 lemon)
- 2 tbsp (8 g) chopped fresh parsley
Instructions
1. Pat the roussette fillets dry and season both sides with 1/2 tsp (2.5 g) salt and a pinch of pepper. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a large, deep skillet over medium-high heat. Sear the fillets 1–2 minutes per side just to color; remove and set aside.
2. Add the remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter to the pan. Reduce heat to medium and sauté the onion, carrot, and celery until soft, about 6–8 minutes. Add the garlic and tomato paste and cook 1 minute until fragrant.
3. Pour in the white wine to deglaze, scraping any browned bits, and simmer until reduced by about half, 2–3 minutes. Stir in the crushed tomatoes, fish stock, bay leaf, thyme, sugar, and remaining 1/2 tsp (2.5 g) salt. Bring to a gentle simmer.
4. Return the roussette fillets to the sauce, spooning sauce over them. Cover and simmer gently until the fish is opaque and flakes easily, about 6–10 minutes depending on thickness.
5. Remove the bay leaf and thyme stems. Stir in the lemon juice and chopped parsley, adjust seasoning with salt and pepper, and serve the fillets with plenty of sauce over rice, boiled potatoes, or crusty bread.
