Turbot Dugléré

🧂 Ingredients

• 360 gr turbot fillet

  2×180 gr
• 10 gr butter

  room temperature
• 10 gr chopped shallots
• 20 gr chopped white onions
• 200 gr tomate concassée
• 50 ml white wine
• 200 ml fumet de poisson
• 40 gr cold butter
• 1 tbsp chopped parsley

Instructions

• 1 Brush the bottom of a sauté pan with butter and sprinkle a pinch of salt &
  pepper.
  
  Arrange the shallots, white onions and tomato concassé in the pan.
• 2 Place the turbot fillet onto the fresh aromats.
• 3 Place the sauté pan over a medium high heat, pour the white wine and the fumet,
  then simmer for 8-10 minutes with a lid.
• 4 Remove the fish fillet from the pan and reduce the sauce to a “glaze.”
• 5 Monter au beurre (add butter), season to taste and reheat the fish fillet in the
  sauce.

Nutrition Info