Flounder Duglère with Noodles

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 large flounder fillets
  • Salt and freshly ground black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • ¼ cup Fish Stock
  • ½ cup dry white wine
  • 1 cup canned tomatoes, drained
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped parsley
  • 8 ounces noodles, cooked and drained


    1. Season the fillets with the salt and pepper and sprinkle with the lemon juice. Roll up and tie loosely.

    2. Place the rolled fillets in a skillet and add the butter, stock, wine, tomatoes, shallots and parsley. Bring to a boil, cover, and simmer very gently for ten to twelve minutes, or until fish flakes easily when tested with a fork. Turn the rolls once.

    3. Remove strings from rolls and arrange the fillets atop the noodles in a warm serving dish. Cook the sauce for two to five minutes, until it reaches the desired consistency. Season with salt and pepper to taste and pour over the fish.