Dogfish and shrimp with puree in the oven

Directions

1. Season the dogfish with salt and marinate about 30 minutes.
2. Meanwhile, place the shrimp in a saucepan with water and bring to a boil over high heat. When starts boiling, reduce to medium heat and cook about 4 to 5 minutes. When is cooked, drain it and let cool a bit. Peel the shrimp and set aside.
3. Place the dogfish in a saucepan with water, a small onion and a bunch of coriander. Bring to a boil over high heat, then reduce to medium heat and cook for about 5 minutes. When the dogfish is cooked, drain it with a skimmer and place on a plate. Remove the skins and the bones and flake it with a fork.
4. Place the olive oil, sliced onions, chopped garlic and the bay leaf in a saucepan and saute over low heat until the onion starts to turn slightly golden brown. Add the flaked dogfish and the shrimp and sprinkle with chopped coriander and pepper. Stir with a wooden spoon and simmer about 4 to 5 minutes.
5. For the puree:
   Peel, wash the potatoes and place them in a saucepan with water seasoned with salt. Bring to a boil over high heat. When starts boiling, reduce to medium heat and cook about 30 minutes. When the potatoes are cooked, drain them and mash the potatoes with a potato masher or with a fork.
6. Place the potato in a saucepan together with the lemon juice, pepper, nutmeg, margarine and milk. Stir well with a wooden spoon and simmer over low heat until the puree starts bubbling, stirring occasionally. When starts boiling turn off the heat.
7. Preheat the oven to 180ºC (350ºF).
8. In a baking dish, place a layer of puree, in the middle the dogfish and shrimp mixture and finally, another layer of puree. Brush with the beaten egg yolk and bake about 25 minutes until browned slightly.
9. Remove from oven and serve.