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Turbot DugléréThis classic French dish can also be made with halibut steaks or thick fillets of Dover sole, which should be folded over in two. For a first course, half quantise only are necessary. The fish should be flaked, mixed with dugléré sauce (tomato, cream and parsley), and served in small dishes.


serves totaltime preptime cookingtime
4 persons 50 minutes 15 minutes 35 minutes


{tab Ingredients}

  • 4 medium Turbot Steaks
  • Fish Trimmings
  • 25 grams Butter
  • 1 medium Lemon, juiced
  • Salt & Black Pepper
  • 125 ml Dry White Wine


  • 3 medium Tomatoes
  • 25 grams Butter
  • 3 dessertspoons Plain Flour
  • 2 dessertspoons Parsley, chopped
  • 62 ml Double Cream


  • Lemon Twists
  • Parsley Sprigs

{tab Instructions}

  1. Wash and trim the turbot steaks and put the trimmings in a pan of cold water to make a court bouillon.
  2. Butter a shallow oven-proof dish thoroughly.
  3. Rub the steaks with lemon juice, place them in the dish and season with salt and pepper.
  4. Add the wine and sufficient court bouillon to come to the top of the fish without covering it.
  5. Place a piece of buttered foil or greaseproof paper over the turbot and cook in the centre of a pre-heated oven, at 190˚C, for 25 minutes, or until a white curd appears on the fish to show that it is cooked.
  6. Lift the turbot steaks on to a warm serving dish, and strain the cooking liquid.
  7. While the fish is cooking, skin the tomatoes.
  8. Remove the pulp in the centre of the tomatoes with a teaspoon and rub it through a sieve to remove the seeds.
  9. Set the tomato liquid aside and cut the flesh into thin strips.
  10. Melt the butter for the sauce in a small pan, remove from the heat and stir in sufficient flour to absorb the butter.
  11. Blend in the tomato liquid and about 300 ml of the reserved fish liquid.
  12. Return the pan to the heat and bring the sauce to simmering point, stirring all the time.
  13. Cook over low heat for 3 - 5 minutes.
  14. Add the tomato strips and the parsley, and then stir in the cream, do not let the sauce boil again.
  15. Adjust seasoning with salt, pepper and lemon juice and pour the sauce over the fish.
  16. Garnish the turbot steaks with lemon twists and parsley sprigs.
  17. Serve with Duchess potatoes or with small moulds of boiled and buttered rice.


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