Duglérés Petrale Sole Fish Recipe
Ingredients
- 6 tablespoons plus 2 teaspoons unsalted butter (90 g total), plus more for greasing
- 3 Roma tomatoes (about 9 ounces | 255 g total), halved lengthwise and seeded
- 6 four-ounce/115g skinless sole (Dover, petrale, or grey) or flounder fillets
- flaky sea salt
- cayenne pepper
- 6 black peppercorns
- 3 bay leaves, halved
- 1 thin yellow onion slice, separated into 6 strands
- 1/4 cup (60 ml) dry white wine
- 3 tablespoons (25g) all-purpose flour
- 1 cup (240ml) fish stock
- 1/4 cup (60ml) heavy cream
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Freshly ground black pepper
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
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