Fillet de poisson dugléré

Ingredients

Fish fillet  4no.
Finely chopped shallots 10g
Tomato concassé 200g
Fish stock 60ml
Dry white wine 60ml
Fish veloute 250ml
Butter 50g
Lemon juice
Parsley
Seasoning

Method

1. Clean and wash fillet.
2. Melt butter in a pan and sauté shallots.
3. Add the fillet which may be folded into two, add the tomatoes and chopped parsley.
4. Season with salt and pepper.
5. Add the fish stock, wine and the lemon juice.
6. Poach for 5-10 minutes.
7. Remove the fillet.
8. Pass and reduce the cooking liquor in pan, add fish veloute, pass through fine strainer.