"Flounder Duglere"

Ingredients:

• 900 grams flounder fillets
• 120 grams onions chopped
• 15 grams garlic chopped
• 500 grams tomatoes - peeled, deseeded & diced
• 40 grams butter
• 4 deciliters dry white wine
• 6 deciliters whipping cream
• 60 grams butter
• 30 grams parsley, flat leaves chopped
• 20 grams lemon juice
• salt, cayenne and pepper

Method of Preparation :

1. Fillet the flounder. Season with salt, pepper and cayenne.
2. In a braising pan or a shallow stew pan, sweat the onions, garlic, bouquet garni and the tomatoes in butter.
3. Add the fillets.
4. Moisten with white wine and fish stock.
5. Season
6. Start on stove the bake 10 mn, oven at 160 degrees Celcius.
7. Decant the filets and keep warm.
8. On a high heat, add cream.
9. Reduce by a 1/2.
10. Whisk in butter.
11. Adjust the seasoning.
12. Remove from the stove.
13. Add parsley and lemon juice.
14. Coat the fish.

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