Fish A La Duglere
|White fish||2 Pound|
|Wine||1 Cup (16 tbs)|
|Tomato puree||4 Tablespoon (Leveled)|
|Butter||1 Tablespoon (Leveled)|
|Flour||1 Tablespoon (Leveled)|
Cut the fish in thick slices.
Poach these in white wine which you have seasoned strongly, then take out and keep hot.
Slice the onions and brown in butter or margarine, add the tomato puree, and the wine in which you cooked the fish.
Simmer for 10 minutes.
Just before serving, bind the sauce with melted butter into which has been stirred an equal quantity of flour.