Fillet of Fish Duglere

10 PORTIONS

Ingredients

Fish fillets                                                           10 x 100 g

Onions                                                                     50 g

Tomatoes                                                                 550 g

Beurre manie                                                           50 g

Lemon                                                                     1

Butter                                                                       25 g

Fish stock                                                                500 ml

Salt

Pepper

Parsley (chopped)

Method

  1. Blanch and skin the tomatoes, cut them in half, remove the seeds and core, then cut the flesh into small dice.
  2. Finely dice the onions and cook them in a little butter, place them in a fireproof dish.
  3. Soak the fillets in acidulated water for 10 minutes.
  4. Fold the fillets in half.
  5. Season the fillets and place them on top of the shallots. Add the diced tomatoes.
  6. Barely cover with the fish stock.
  7. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.
  8. Remove the fish from the liquid drain on a clean cloth and place onto a warm serving dish.
  9. Boil the liquor in a saucepan  and thicken with the beurre manie.  Add the chopped parsley.
  10. Adjust the seasoning, mask the fish with the sauce and serve.

Note:  Suitable fish for this recipe are cod, haddock and plaice.

 

Contact

24/7 Workplace Safety

workplacesafety247@gmail.com

1 Queens Court
Gillingham
SP8 4DZ

Mobile: 07878780019
Office: 01747825526

Search site

24/7worplacesafetytraining