The sauce is one of the first classic French sauces I used in The Seafood Restaurant and it is still a favourite.
2 x 150g - 170g fillets of undyed smoked haddock, skin on
For the dugléré sauce:
1 tomato (about 85g), skinned
30g butter
1 small shallot or 1/2 banana shallot, finely chopped
50ml dry white wine
2 tsp plain flour
200ml chicken stock
100ml double cream
Small handful flatleaf parsley, chopped
Salt and black pepper
Put the smoked haddock fillets, skin-side down, in a pan and cover with cold water. Bring to the boil, allow the water to bubble momentarily, then turn off the heat and leave the fish in the water to cook for about 6–8 minutes or until the flesh is almost opaque.
Chop the tomato finely, put it in a sieve and shake off the watery juices. Set aside.
To make the sauce, melt the butter in a saucepan, add the chopped shallot and sweat over a low heat until softened but not browned.
Turn up the heat, add the wine and bring to the boil. Reduce the wine by half, then stir in the flour and cook for a minute before adding the stock.
Continue to bubble until reduced by about a third. Taste the sauce and if the flavour needs concentrating, reduce a little more.
Stir through the double cream until you have smooth, silky sauce. Stir in the tomato and parsley.
Carefully remove the fish from the water and drain it well.
Serve on warm plates and spoon over the sauce. Nice with some boiled new potatoes.
