Turbot Dugléré
Dugléré is a classic French culinary term that refers to a sauce and a preparation style.
EQUIPMENT (click pictures for details)
Ingredients
- 360 gr turbot fillet 2x180 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.
Nutrition for 1 portion
Calories: 414kcalCarbohydrates: 7gProtein: 32gFat: 26gCholesterol: 86mgSodium: 842mgFiber: 2gSugar: 4gVitamin A: 1963IUVitamin C: 21mgCalcium: 90mgIron: 1mg
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