FILLET OF POMFRET "DUGLERE"

SLIDE
1

METHOD

QUANTITY

INGREDIENTS

Prepare

2
3
4

The result

5
6
7

Lay
Season with
Sprinkle

Moisten

9
10
11

Cover
Bring
Bake

Sprinkle

5 pcs =
350 g
to taste
2 dl
3 dl
l
2 dl
200 g
300 g
20 g
50 g

kakap or
mackerel
salt & pepper
white wine
fish stock
fish veloute
fresh cream
shallots
tomatoes concassee
parsley
butter

40 g
200 g
10 g
150 g

butter
shallots
parsley
tomatoes concassee
fillet of pomfret
salt & pepper
parsley
tomatoes concassee
white wine
white fish stock

5g
150 g
1 dl
3 dl

PAGE : 1 OF 2
YIELD : 10 PORTIONS
NO.
: 5.13
EXPLANATION
the mise en place

finely chopped
raw.

2 fillets per portion

in a sautoir or gratin dish
finely chopped
chopped
on top
chopped, on top

with greased paper

to boil on top of the range.
in medium hot oven for 10 min.,
stock should not boil