Recipe: Fish Duglere

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Ingredients:

  • 1 Cup Fish stock
  • 1 Onion, finely chopped
  • 4 fillets Sole fish (can also use other fish of choice)
  • 20 Gram Celery stick, chopped
  • 50 Ml Tomato concasse
  • Salt
  • 1 Tomato (skinned and deseeded), chopped
  • 20 Gram Butter
  • White pepper powder
  • 1 tsp Parsley, chopped
  • 4 Garlic cloves, chopped

Procedure:

  • Mix all the chopped vegetables and the tomato concasse along with butter and cover the sole fillets in a pan.
  • Add the fish stock and half of the white wine.
  • Turn on the flame high and as the liquid starts to boil reduce the flame and let it simmer.
  • Check for fish in 3-4 mins, when cooked remove from the pan and keep it aside.
  • Cook the remaining sauce in the pan till it reduced season.
  • Place the fish on a serving plate and pour the sauce on top.
  • Garnish with fresh parsley.
  • Serve with sautéed potatoes on the side.