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Sole Dugléré

Poached sole with Dugléré sauce, a sauce made with fish stock, cream and tomato pulp

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Recipes

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Best Petrale Sole Fish Recipe - How to Make Broiled Fish Fillets

Dugléré's eponymous fish recipe starts with a very boring list of ingredients: petrale sole fillets, flour, butter, fish stock, white wine, some token spices...
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Sole Dugléré | The Splendid Table

This recipe is unusual, as the fish fillets are first poached in white wine in the oven and then draped in a thick, creamy sauce and broiled. You’ll want to serve this dish with crusty bread to savor each bit of the sauce...
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Fish Fillets in White Wine Sauce (Filets de Poisson Dugléré) - G'day Soufflé

Filets de Poisson Dugléré This is a dish that I learned at the Le Cordon Bleu School in Paris and it has a very special background. It was invented by the French chef, Adolf Dugléré (1805 – 1884) who was chef for the Rothschild family and was named the...
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Fillets of Plaice Duglere

Hopwood Hall College...

Associated Dishes

Volailles du Gers
Volailles du Gers
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Volailles d'Auvergne
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Poulet au lait de coco
Poulet au lait de coco
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Volailles de Houdan
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