Turbot Dugléré : The Ultimate French Classic
Dugléré is usually made with sole fish but today we got hold of really fresh turbot and it’s not a sin to use another delicious fish for this recipe.
What is Dugléré?
Dugléré is a classic French culinary term that refers to a sauce and a preparation style. It consists of poaching fish in freshly made fish stock, also named fish fumet, with white wine on a layer of tomates concassées, minced onions and shallots. The ‘liquid’ is then thickened through reduction and uplifted with butter before finishing with chopped parsley.
We guarantee that this recipe is easy to prepare and delicious.
Who invented Dugléré?
As with a lot of French culinary terms, it was a chef who invented this dish. Chef Adolphe Dugléré gave his name to this particular preparation style but he was also the creator of other world renowned dishes such as Pommes Anna, Potage Germiny, and Soufflé à l’Anglaise.
Best fish to use when preparing Dugléré style dishes
White fish with a mild and delicate flavour is the best choice because these won’t overpower the nuances and simplicity of the delicious Dugléré sauce. Although the ultimate choice of fish depends on seasonal availability and personal preference, we recommend the following fish:
- Dover sole or lemon sole are popular options and most commonly used because of their delicate flavour and soft texture.
- Turbot is another delicate fish which has a refined flavour and perfect texture for this dish, hence our choice for this recipe.
- Cod is a versatile white fish. Although it has firm flesh it will still work well in this Dugléré recipe.
- Halibut is another fish with firm flesh and a slightly sweet taste. It is very flavoursome and balances well with the acidity of the tomatoes in the sauce.
Ask your fish monger to fillet the fish or try it yourself by following our filleting guides
Turbot Dugléré
EQUIPMENT (click pictures for details)
Ingredients
- 360 gr turbot fillet 2×180 gr
- 10 gr butter room temperature
- 10 gr chopped shallots
- 20 gr chopped white onions
- 200 gr tomate concassée
- 50 ml white wine
- 200 ml fumet de poisson
To finish the sauce
- 40 gr cold butter
- 1 tbsp chopped parsley
Instructions
- Brush the bottom of a sauté pan with butter and sprinkle a pinch of salt & pepper.Arrange the shallots, white onions and tomato concassé in the pan.
- Place the turbot fillet onto the fresh aromats.
- Place the sauté pan over a medium high heat, pour the white wine and the fumet, then simmer for 8-10 minutes with a lid.
- Remove the fish fillet from the pan and reduce the sauce to a “glaze.”
- Monter au beurre (add butter), season to taste and reheat the fish fillet in the sauce.
Notes
- Adding cold butter parcels makes the sauce look shiny.