Fillet of fish duglere

 Ingredients

400 g white fish fillets sweated

 

10 g finely chopped shallot

 

200 g tomatoes concassé

 

pinch chopped parsley

 

salt, pepper

 

60 ml fish stock

 

10 ml dry white wine

 

1/4 lemon, juice

 

200 ml fish velouté

 

50 gm butter

 

Method 

 

1 Remove the black and white skins and fillet the fish.

2 Wash and drain well.

3 Butter and season an earthenware dish or sauté pan.

4 Sprinkle in the sweated chopped shallots.

5 Add the fillets, which may be folded in two, add the tomatoes and chopped parsley.

6 Season with salt and pepper.

7 Add the fish stock, wine and the lemon juice.

8 Cover with a buttered greaseproof paper.

9 Poach gently in a moderate oven at 150-200°C (Reg. 2-6; 300-400°F) for 5-10 minutes.

10 Remove the fillets and the garnish, place on a flat dish, or in a clean earthenware dish, keep warm.

11 Pass and reduce the cooking liquor in a small sauteuse, add the fish velouté, pass through a fine strainer, then incorporate the butter

12 Correct the seasoning and consistency.

 13 Coat the fillets with the sauce and serve.