CookEat Recipe
Smoothhound Steaks in Tomato Sauce
Thin breaded smoothhound steaks, fried and briefly turned in a light tomato-parsley sauce, finished with a little Parmesan.
Method
Steps
Step 1
Gather the ingredients: 600 g legally sourced food-grade smoothhound shark (Mustelus), in skinless round steaks about 1 cm thick; check the labelled species and local restrictions with a reputable fishmonger; 2 eggs, beaten; 80 g fine breadcrumbs; About 120 ml olive oil for shallow frying, plus 2 tablespoons for the sauce; 15 g butter; 10 g plain flour; 1 tablespoon finely chopped parsley; 250 ml plain strained tomato puree; About 100 ml water, plus more to keep the sauce loose; 15 g finely grated Parmesan; Salt and black pepper.
Step 2
Use correctly identified, legally supplied smoothhound sold for food; do not substitute protected angelshark. Keep the steaks refrigerated, pat dry and remove any remaining skin. Season with salt and pepper and put in the beaten eggs in a covered shallow dish. Refrigerate at 4°C or colder for about 3 hours.
Step 3
Lift the steaks from the egg, coat with breadcrumbs, dip again in the egg and coat once more. Discard leftover coating egg. Heat enough olive oil for shallow frying over moderate heat and fry until golden on both sides and at least 70°C in the flesh, about 3–4 minutes per side depending on thickness.
Step 4
Meanwhile knead the butter with the flour. Put the 2 tablespoons sauce oil, flour-butter paste, finely chopped parsley, tomato puree, salt and pepper in a wide pan. Cook gently, stirring, for about 5 minutes. Add the measured water to make a loose flowing sauce.
Step 5
Lay the fried steaks in the sauce, turn gently to coat both sides and simmer for 1–2 minutes, adding water if the sauce becomes thick. Remove from the heat, sprinkle with the small amount of grated Parmesan and serve promptly.
Step 6
Shark is a higher-mercury fish. Health Canada advises no more than 150 g per week for the general population; 150 g per month for people who are pregnant, may become pregnant or are breastfeeding; 125 g per month for children aged 5–11, and 75 g per month for ages 1–4. These limits cover the combined higher-mercury fish consumed, so adjust portions and frequency accordingly. Cooking does not remove mercury.
Step 7
For the concentrate version, replace the 250 ml tomato puree with about 40 g plain tomato paste diluted in 210 ml water, then add the separate sauce water as needed. Keep the same egg coating, frying and loose-sauce finish.
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