Ugly Food: Overlooked and Undercooked by Horsey Richard & Wharton Tim

Author:Horsey, Richard & Wharton, Tim [Horsey, Richard]
Language: eng
Format: epub
Publisher: Hurst
Published: 2017-04-17T04:00:00+00:00

Caç āo Coentrada (Huss with Coriander ‘Pesto’)

Some of the recipes we have seen for this dish suggest that it is a soup, but when we’ve eaten it in Portugal it was very much fish with sauce (and served on a plate). Huss (or dogfish, or rock salmon, or rough-hound, or smooth-hound, or nurse-hound) is a fairly ugly beast. It’s a species of shark.

4 huss steaks

100ml extra virgin olive oil

1 head of garlic, finely chopped

1 onion, finely chopped

a large bunch of coriander, finely chopped

500 ml fish stock (made from the tail of the huss, or bones you have frozen)

30g plain flour

50ml wine vinegar

salt and freshly-ground black pepper

1. Warm 80ml of the olive oil in a large pan and slowly cook the garlic and onion until soft.

2. Add in all the coriander and pour on the fish stock; bring to the boil.

3. Add the slices of huss and poach for 5-10 minutes until they are cooked.

4. Remove the fish and keep warm.

5. Blend the sauce with a stick blender, or in a food processor.

6. Make a roux with the flour and the remaining olive oil and add the garlic-onion-coriander sauce slowly; it should be about the thickness of double cream.

7. Add salt, pepper and vinegar to taste (we doubt you’ll want 50ml of vinegar, but you shouldn’t be too shy).

8. Put the pieces of huss on 4 plates and pour on lots of sauce; serve with toasted bread.

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