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Filets de Poisson Dugléré)

Fish Fillets in White Wine Sauce (Filets de Poisson Dugléré)
Recipe adapted from Le Cordon Bleu Paris
Sauce
 100 ml white wine
 300 – 400 ml fish stock (homemade or store-bought)
 125 g butter
 salt/pepper
Vegetable Garnish
 1/2 onion, diced
 2 shallots, diced
 3 medium or large tomatoes, peeled, seeded and diced
 2 tbsp. finely chopped parsley
Directions
 Prepare the vegetable garnish: remove the skins from the tomatoes: remove the top core of each tomato and place an ‘x’ on the bottom. Place each tomato into a pan of boiling water until the skin loosens. Remove from the pan and immediately place into a bowl of ice water to stop further cooking of the tomato. Remove the tomato skins and cut into quarters. Remove the seeds and then finely dice the tomatoes.
 Chop finely the ½ onion and two shallots.
 Butter a fry pan generously. Over medium heat, add the onions and shallots first to the pan, then add the tomatoes and fish pieces. Season with salt and pepper, then add the 100 ml wine on top.

 
 When the fish stock is ready, pour this over the fish mxture, just enough to cover the fish and vegetables. Cover and cook over medium heat for 7-8 minutes until the fish is cooked (do not over-cook).
 Finish the sauce: remove the fish from the pan and cover with foil. Let the sauce reduce for 6-10 minutes, then gradually add 125 g cold butter cubes to thicken. Season with salt and pepper to taste.

 To Plate: place one piece of fish in the centre of the plate, then top with some of the sauce. Sprinkle with the diced parsley.

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