Fish Duglare

 Fish Duglare

 

 

S.no

Ingredients

Quantity

1

Fish

600gms

2

Tomato concasse

200gms

3

Shallots

10gms

4

Fish stock

50ml

5

Fish veloute

250ml

6

Lemon juice

1\4 tbs

Method:

Clean the fish and fillet it, melt butter in a pan and sweat the chopped shallots, add the fish fillet, tomato concasse and chopped parsley, season with salt and pepper.

      Add the fish stock, white wine and lemon juice; poach gently in a moderate oven at

       150-200°c, for 8-10 min.

     Remove the fillet, place on a dish, and reduce the cooking liquor in a pan and add the   

         fish veloute to thicken it, incorporate butter, adjust seasoning and consistency, and

           coat the fillets with the sauce.

     Serve hot garnished with fleuron’s and chopped parsley.

 

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