COOKING EVERY FISH IN THE WORLD 🐟 🌎 • Episode 33 - Bull Huss / Nursehound • BIN: Scyliorhinus stellaris FR: Grande rousette GER: Grosser Katzenhai IT: Gattopardo / gattuccio maggiore ESP: Alitán CRO-SRB: Mačka mrkulja • Fish charter: @The FishLocker Knife: @Savernake Knives Prawns: Fin & Bone London Special props (recipe): @Great British Chefs • Catch and cook fishing series in Cornwall with John Locker aka The FishLocker 🎣! Part 3: Beef Wellington with a twist, with shark that is 🦈. I do hope chef Gordon Ramsay approves @Gordon Ramsay • 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 • 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! 🫶 • #catchandcook #fishing #fishinglife #fishingtiktoks #fishrecipe #cooking #homecook #homecooking #gordonramsay #beefwellington #recipes - @andrejcooksfish