Brill a la Duglere

, A simple and fairly quick dish to prepare, Brill a la Duglere’ (bree ah-lah doo-glay-ray) is ideal for an informal

lunch or dinner party. Serve it with boiled new potatoes and a green vegetable.

3 oz. butter

1 lb. tomatoes, blanched, peeled, seeded and chopped 1 onion, very finely chopped

1 tablespoon tomato puree

2 lb. brill fillets

bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 small bay leaf tied together

4 fl. oz. fish stock

2 tablespoons beurre manie

½ teaspoon salt

½ teaspoon white pepper

1 teaspoon cayenne

1 tablespoon chopped parsley

Preheat the oven to hot 425°F (Gas Mark 7, 220°C). Grease a large flameproof dish with

2 tablespoons of butter.

Put half the chopped tomatoes and onion into the dish with the tomato puree. Lay the fillets on top and cover them with the remaining tomatoes and onion. Tuck in the bouquet garni. Pour the wine and fish stock over the fish.


2 tablespoons of butter into very small pieces. Dot the fish mixture with the pieces of butter.

Place the dish over moderate heat for 3 to 4 minutes, or until the liquid boils. Remove the dish from the heat and place

it in the oven. Bake for 15 to 20 minutes.

Take the dish out of the oven and transfer the fish fillets to a plate. Skin them and cover with aluminium foil to keep

hot. Remove the bouquet garni from the dish and discard.

Pour the tomatoes, onion and liquid into a medium-sized saucepan and stir in

just enough beurre manie, a little at a time, to thicken the sauce. Cook over moderate heat for 5 minutes, stirring


Beat the remaining butter into the sauce with a wooden spoon. Add the salt, pepper and cayenne.

Return the fish fillets to the cooking dish, pour the sauce over the fish, sprinkle with parsley and serve at once.

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