Daurade à la Duglère

Sea-Bream à la Duglère

In England buy sea-bream; in France a finer variety of the same family called daurade will probably be available. The recipe also works well with sole, turbot, brill or John Dory.

Ingredients

  • 4 fillets of sea-bream
  • salt, milled pepper
  • juice of half a lemon
  • 55 g(2 oz) butter
  • 1 shallot, finely chopped
  • 225 g(8 oz) tomatoes, peeled and chopped
  • 1 tablespoon chopped parsley
  • 1 wineglass dry white wine
  • 150 ml(¼ pt) crème fraîche or soured cream
  • a little extra chopped parsley

Method

Rinse the fish in cold water and dry on kitchen paper. Place on a plate, season with salt and pepper and sprinkle with lemon juice.

Melt the butter in a wide pan and soften the shallot in it. Then add the tomatoes and parsley. Place the fish on top and pour in the wine. Cover with a buttered paper and cook on the hob or in a moderate oven (Mark 4, 180°C, 350°F) for 7–9 minutes until the fish is cooked.

Transfer the fish to a hot serving dish. Sieve the sauce, pushing the vegetables through, and reduce over high heat until thick and syrupy. Stir in the cream and bring back to heat.

Spoon the sauce over the fish and sprinkle with chopped parsley.

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