Dugléré Brill Fillet

	Ingredients for Dugléré Brill Fillet : 2.5 kg brill fish 1 dl white wine 40 g butter 80 g onion 50 g shallots 500 g tomatoes 3 tablespoons chopped parsley fish broth Fumet de poisson Premium 26.90 Euro

Technical stages for Dugléré Brill Fillet :

the brill. Remove the fillets. Peel the skin off the fillets. Cut in 8 servings.
Prepare a fish broth with the bones.
the onion and shallot. Chop the parsley and peel and the tomatoes. Butter a shallow baking sheet. Season. Sprinkle with onions, shallots, tomato and parsley.
Lay the fillets on the sheet, making them overlap each other a little.
Season again. Set aside in the fridge.
When cooked, pass the broth through a chinois sieve.
Pour 1 dl white wine on the baking sheet with the fish. with an additional 1/2 liter fish broth. Cover with buttered baking paper. Bring to a quick boil and finish baking in the oven for 10 minutes at 150°C or 302°F.
Take the sheet out of the oven when finished. Gently remove the fillets and keep them warm. Pour the fish sauce in a pot and to 1/4 of its original volume over strong heat.
Beat with 125 g butter, turning the pot around all along. Correct the seasoning. Keep the sauce warm in a bain Marie.
Before serving, the fillets with the sauce and serve immediately.