Dogfish Alla Gourmet

Preparation:

Preparation: Wash the dogfish slices well, dry them and sprinkle them with lemon juice. Let them rest for 10 minutes, then add salt and pepper. Melt 40 g of butter in a large saucepan, add the slices of fish and let them brown for 10 minutes. Peel the onion, slice it and add it to the fish, leaving it to brown over low heat. Wash and dry the parsley, finely chop half of it and add this too to the dogfish (keep the remaining sprigs for decoration). Wet the fish with a glass of white wine, let it bask for another 5 minutes, then put it on a serving plate, keeping it warm and keeping the cooking juices. For the sauce, brown the remaining butter in a small saucepan, add the flour and, stirring constantly, dilute with the hot broth and the cooking juices from the fish. Sprinkle with the remaining wine and cook the sauce over a very low heat, stirring frequently. Clean the mushrooms, wash them and slice them (keep some aside for decoration). Add the sliced mushrooms and the prawns to the sauce, letting it simmer for 15 minutes, then season with two teaspoons of lemon juice and a pinch of salt. Pour a few spoonfuls of sauce into a bowl, stir in the egg yolks, put it back in the bowl and let it heat well, but do not bring it to the boil. Drizzle the dogfish slices with the sauce and garnish with the mushrooms and sprigs of parsley set aside and a lemon cut into wedges. Serve immediately.