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.

seabream dugléré

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

tubot dugléré

Turbot Dugléré

Dugléré is a classic French culinary term that refers to a sauce and a preparation style.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Fish & Seafood
Cuisine French
Servings 2 people
Calories 414 kcal

EQUIPMENT (click pictures for details)


  • 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


  • 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 shallots in a pan
  • Place the turbot fillet onto the fresh aromats.
    turbot on tomato
  • 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.
    add wine to make dugléré
  • Remove the fish fillet from the pan and reduce the sauce to a “glaze.”
    make dugléré sauce
  • Monter au beurre (add butter), season to taste and reheat the fish fillet in the sauce.
    turbot dugléré


  • Adding cold butter parcels makes the sauce look shiny.

Nutrition for 1 portion

Calories: 414kcalCarbohydrates: 7gProtein: 32gFat: 26gCholesterol: 86mgSodium: 842mgFiber: 2gSugar: 4gVitamin A: 1963IUVitamin C: 21mgCalcium: 90mgIron: 1mg
Keyword oven dish, sole fish, tomato, turbot
Tried this recipe?Let us know how it was! #culinaryambition

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