Snapper dugléré

Want maximum flavour in a pinch? Try fish dugléré, a traditional French method of braising fish for succulent results, then turn the braising liquid into a luscious buttery velouté to spoon over the fillets to serve.

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 20 g butter, chilled, cubed, divided
• 2 small eschallots, finely chopped
• 1 cup (250 ml) dry white wine
• 2 cups (500 ml) chicken (or fish) stock
• 3 thyme sprigs
• 4 x 150 g fillets of firm, white fish (e.g. goldband snapper, blue-eye, coral trout, leatherjacket, Murray cod, red emperor, or snapper)
• 2 tomatoes
• 150 ml thickened cream
• 2 tbsp finely shredded curly parsley
• Salt and black pepper
• 500 g boiled, peeled potatoes, to serve

Instructions

1. Heat a deep frying pan over medium heat. Melt ¼ of the butter, then add the eschallots. Fry for 1-2 minutes, or until softened (but not browned). Pour in the wine and cook until the liquid has reduced by about half.
2. Add the chicken stock and thyme sprigs to the pan and bring to a simmer. Add the fish fillets to the simmering liquid and cover. Simmer for about 5 minutes, or until the fish is cooked through.
3. While the fish is cooking, bring a second large saucepan of water to the boil. Use a sharp knife to cut an X into the base of the tomatoes, then blanch in the hot water, until the skin peels away. Drain, allow to cool, then gently peel. Deseed the peeled tomatoes and finely chop.
4. Use a fish slice or large spatula to gently remove the fish from the pan to a large serving plate. Discard the thyme sprigs. Add the cream to the pan, then bring to a simmer. Reduce until thickened to a saucy consistency. Gradually whisk in the remaining butter. Stir the finely chopped tomato and parsley, then season to taste with salt and pepper. Spoon the sauce over the fish and serve the potatoes on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.