Bull Huss / Nursehound

BIN: Scyliorhinus stellaris
FR: Grande rousette
GER: Grosser Katzenhai
IT: Gattopardo / gattuccio maggiore
ESP: Alitán
CRO-SRB: Mačka mrkulja
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Ingredients (for 2 persons):

2 x 150g dogfish loin (or any other shark loin of comparable size)
100g salt
50g ground kelp / kombu

Crêpes:
1 egg
160g milk
70g flour
2g salt
50g fresh parsley

Prawn mousse:
250g prawns (peeled)
70g egg whites
3g salt
150g double cream

2 sheets of puff pastry
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Recipe:

1. Go fishing, catch a shark and fillet the fish as shown in this reel.

2. Cure the shark loins with salt and kombu in the fridge for 1 hour, rinse and pat dry.

3. Crêpes:
Combine all ingredients and blend into a smooth batter. Cook on one side only over low heat for just a few minutes.

4. Prawn mousse:
Blend together prawns, salt and egg whites, then fold in the double cream.

5. Wellington:
Spread evenly 1cm of mousse onto a crêpe. Place the shark fillet in the middle and roll into a sausage (with clingfilm). Chill for 1 min. 1 hour. Place fish sausage on a sheet of puff pastry and roll up. Garnish with layer of lattice and egg wash. Bake at 220C for 17 minutes, let rest for another 5 min. carve and enjoy! 🫶