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Sauce Dugléré

A sauce made with fish stock, cream and tomato pulp, used in Sole Dugléré

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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

Pont l'Évêque
Pont l'Évêque
Side, Snack, Appetizer
Châtaignes
Châtaignes
Side, Snack, Appetizer
Crème de Bresse
Crème de Bresse
Side, Snack, Appetizer
Pommes des Alpes de Haute-Durance
Side, Snack, Appetizer