A Dab Hand at cooking……..Dab!

I thoroughly approve of Hugh Fearnley-Whittingstall’s Big Fish Fight and have been waiting for some of our less popular fish to start appearing in our supermarkets as a result of the campaign. This weekend I found some dab in Tescos and thought we need to reward Tescos for putting this on their counter and bought four of them.

When I got home I went on Hugh’s site and quickly found out how to cook dab. Hugh’s recipe is basically a fish finger sandwich using dab. Very nice but not what I was looking for. So here on this blog are some further ideas that I tried successfully but using the same method for cooking the dab. I have also come up with some wine pairings that worked well. However, first we must prepare the fish – use on the day of purchase as dab is best fresh.

Filleting a Dab and making a fish stock
I was surprised how easy it was to fillet dab having never filleted a flat fish before, although I do remember filleting a load of sprats one evening which are even smaller. One essential item of equipment is a good fish filleting knife – visit your local kitchen shop or go on-line. I also found a good strong pair of kitchen scissors helpful.

Step 1 – remove the head and tail and fins. I used the scissors for this.

Step 2 – With the dark side of the fish upwards, cut along the length of the backbone to the bone. Then remove your first fillet by starting at the backbone and gradually lifting the flesh off the bone by sliding the knife flat against the ad end at bone. I found it easier to start slight towards the head end. Repeat for the other fillet on this side and then turn over and repeat for the white skinned side of the fish. You should end up with four small fillets for each dab. Leave the skin on as it will crisp up nicely.
Step 3 – Reserve the bones, head etc for the stock.
Step 4 – Season some plain flour with salt and pepper and dust each fillet with the seasoned flour. Put in the fridge until ready to use.
Step 5 – Add the reserve bones and head to a small saucepan and add a small onion or shallot a chopped carrot and some celery. Fill the saucepan with water and add a few sprigs of herbs like thyme. Bring to a simmer and continue slowly simmering for twenty minutes but no longer. Reserve for use in a risotto or use to make a sauce.

Recipe 1 - Dab and Caper Salad
This is a healthy starter. Allow 1 dab per person and about 30 grams of small salad leave.

Step 1 – Make a salad dressing using some olive oil, whole grain mustard and lemon juice. Chop a few capers into this and add some seasoning.
Step 2 – Wash the salad leaves and drain and arrange on a plate.
Step 3 – In a frying pan, bring some sunflower oil up to a reasonable heat. Put each fillet in skin side down and cook for a maximum of two minutes until the skin is crispy. Quickly turn over and then after 30 seconds remove from the plan and pat dry on kitchen paper.
Step 4 – Dress the salad and then place the fish on top and serve.

Recipe 2 – Dab, Pea and Lemon Risotto
This is a main course that makes good use of the fish stock we have just made.

Step 1 – Chop a shallot and stalk of celery and lightly fry in some olive oil to soften without colouring. Then add the Arborio rice and cook for a few minutes.
Step 2 – Gradually stir in the stock and stir in the normal way you would make a risotto.
Step 3 – Towards the end of the cooking, add in the peas and the juice of one lemon and some lemon zest and seasoning. At the very end add some butter and let rest while you cook the fish.
Step 4 – Cook the dab as in the previous recipe.
Step 5 – Serve the risotto with the fish on top.

Wine Pairings
With the salad we had a Montagny which is a reasonably priced Burgundy Chardonnay white. Ours was a nice acidic wine that matched well with the fish and the salad dressing.
With the risotto we had a lovely Henri Bourgeois Sancerre.