Fish Dugléré

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 40

Appears in
Casseroles: Le Cordon Bleu Home Collection

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.


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


  • 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