This small-sized shark, with its fine and delicate flesh, reveals its full elegance when poached in an aromatic court-bouillon. The butter-flour sauce enriched with capers brings a tangy and peppery touch that enhances the fish. Traditionally served with fresh lemon wedges, this Chef's recipe combines simplicity of execution with refined taste, ideal for impressing guests and family.

Share

Ingredients for 4 servings

servings
  1. 2.2 lb (1 kg) of roussette (cleaned and gutted by the fishmonger)
  2. 1 carrot
  3. 1 leek
  4. 2 shallots
  5. 1/4 glass of vinegar
  6. 2.1 oz (60 g) of butter
  7. 2 tablespoons of flour
  8. 1 lemon for serving
  9. 1 small jar of capers
  10. Parsley
  11. Thyme
  12. Bay leaf
  13. Salt, pepper