Baked Baked: Do not stop, follow, continue

Meet the dogfish.

Have you ever tried dogfish?

The dogfish is the youngest member of the shark family, a small shark measuring less than 2 meters. This is also the name given to baby sharks in the Caribbean.

I tried it relatively recently; my fishmonger recommended it to me. I always listen to my fishmonger.

It is a meaty, hearty and very tasty fish, ideal for baking in large pieces.

In this case I decided to make a stuffed baked dogfish .

The filling I chose goes very well with the dogfish meat. I really liked it and will surely use it in other dishes.

So here's the recipe, but not before reminding you of that wonderful summer song from Project One, " The Shark Took It, The Shark Took It ." How terrifying humanity can be when it wants to be.

Ingredients

For 3 portions

• 1 piece of dogfish, cleaned but with the cartilage
• 1/2 sweet potato
• 1 tbsp pesto (see how to make classic pesto )
• 1 tomato
• 1 stalk of spring onion
• Salt, pepper and olive oil

Recipe for stuffed baked dogfish

don't stop, keep going, keep going

1. Peel the sweet potato and boil it. Once it's soft, remove the excess water and mash it (just mash it, without adding milk or oil) while it's hot. Season with salt and pepper. Set aside.

2. Chop the tomato and onion and sauté in a little oil until tender.

3. Add the sautéed tomato and onion to the puree and mix well.

4. Add the tablespoon of pesto and mix until combined.

5. Cut the dogfish in half and add the filling. Close it. Ideally, tie it so it doesn't fall apart, although if you press it firmly, it's fine (I didn't have any string!). If you managed to leave the cartilage, seal it with cartilage and all. As the fishmonger explained to me, cartilage produces a kind of gelatin (?) that helps it stay sealed.

6. Bake in a preheated oven at a moderate temperature for about 20 minutes. And voila! You have your stuffed baked dogfish.

This is how the stuffed baked dogfish looks like

chocolate, chocolate, chocolate, choco HU!