Fish Dugléré

Name: Fish Dugléré
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 1 tablespoon chopped fresh parsley; 60 g (2 oz) unsalted butter, chilled and cut into cubes; 4 flatfish fillets, such as brill, turbot, flounder or sole, about 185-250 g (6-8 oz) each; 1 kg (2 lb) tomatoes, peeled, seeded and chopped; 185 ml (6 fl oz) dry white wine; 40 g (1 ¼ oz) unsalted butter; 1 small onion, finely chopped; 60 ml (2 fl oz) thick (double) cream; 2 tablespoons finely chopped French shallots

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 40

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

This dish takes its name from Adolphe Dugléré, a famous nineteenth-century French chef. The creamy white wine and tomato sauce may be served with any flatfish fillets.

Ingredients

40 g (1 ¼ oz) unsalted butter
1 small onion, finely chopped

Fish course
Pescatarian
Gluten-free

Method

Rub a large frying pan with the butter. Sprinkle the bottom with the onion and shallots and lightly season with salt and pepper. Arrange the fish fillets on top and add the wine. Cover with a round of buttered baking paper. Place over medium heat and bring to a simmer. Cook for about 5-10 minutes, or until the fish has whitened and flakes when light pressure is applied. Rem