Sole Duglere

Sole Duglere (sohl doo-glay-ray) is the invention of one of the great French chefs of the nineteenth century, Alphonse

Duglere It is a simple dish of sole fillets {whole sole may be used if preferred) with a rich sauce of shallots, cream, tomatoes and parsley, and makes a delicious meal served with boiled new potatoes and green salad. A bottle of well- chilled Chablis would complement the dish beautifully.

8 Dover sole fillets, skinned and halved

½ teaspoon salt

1 teaspoon white pepper

2 teaspoons fresh lemon juice

2 shallots, finely chopped

3 tomatoes, blanched, peeled, seeded and chopped

½ tablespoons chopped fresh parsley

6 fl. oz. fish stock

4 fl. oz. dry white wine

1 oz. butter

1 oz. flour

5 fl. oz. double cream

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Rub the fish pieces with the salt, pepper and lemon juice. Arrange them on the bottom of a large baking dish.

Sprinkle over the chopped shallots tomatoes and parsley and pour over the stock and wine. Place the dish in the oven and cook the mixture for 15 to 20 minutes or until the fish flesh flakes easily when tested with a fork.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus