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Le Chaudron recipe
Sauce Dugléré aux tomates
Dugléré tomato cream sauce for fish
⏱ 25 minServes 4Medium185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 ml (2 cups)fish stock
300 g (11 oz)tomatoes, peeled and chopped
200 ml (¾ cup)dry white wine
200 ml (¾ cup)thick crème fraîche
3shallots, finely chopped
1bunch of flat-leaf parsley, chopped
100 g (3½ oz)cold unsalted butter
1 tbspall-purpose flour- 30 g (1 oz)unsalted butterfor the roux
- 500 ml (2 cups) fish stock
- 300 g (11 oz) tomatoes, peeled and chopped
- 200 ml (¾ cup) dry white wine
- 200 ml (¾ cup) thick crème fraîche
- 3 shallots, finely chopped
- 1 bunch of flat-leaf parsley, chopped
- 100 g (3½ oz) cold unsalted butter
- 1 tbsp all-purpose flour
- 30 g (1 oz) unsalted butter for the roux
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the butter in a sauté pan over medium heat and sweat the chopped shallots for 5 minutes without browning.
- Add the chopped tomatoes and cook over high heat for 5 minutes to evaporate excess liquid.
- Sprinkle with the flour and stir for 2 minutes to make a blond roux.
- Pour in the dry white wine and reduce by half over high heat.
- Whisk in the fish stock vigorously to prevent lumps.
- Simmer gently for 15 minutes, then stir in the thick crème fraîche.
- Off the heat, whisk in the cold butter in small cubes for a glossy finish.
- Strain if you like, stir in the chopped parsley and serve right away with fish.
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