Subject: Poached Fish with Duglere Sauce
Posted by: gaudrey_GA Replies: 0 Posted on: 9/26/2003 9:07:48 PM
#T236337
1 quart of chicken broth
1 carrot, thinly sliced
2 ribs of celery, thinly sliced
1 onion, chopped
1 clove garlic, cut in half
1 teaspoon McCormick's Lemon and Herb seasoning
1 bay leaf
1/8 teaspoon ground red pepper, optional
1 to 2 pounds fish filets (We like orange roughy or flounder best.)

Combine all ingredients except fish. Bring to a boil, then reduce to simmer. Cook for 30 minutes. Strain and discard veggies. Return broth to pan. Place fish in broth and simmer until it flakes easily with a fork. Carefully remove to a heated serving platter with a slotted spatula. Serve with Duglere Sauce (recipe below).

Duglere Sauce

2 tablespoons butter or margarine
1/4 cup minced onions
2 tablespoons flour
1 cup milk
1/4 teaspoon salt
Dash of pepper
1/2 cup fresh chopped tomatoes
2 tablespoons white wine, optional
1 tablespoon lemon juice

Melt butter or margarine and cook onion just until soft. Stir in flour and cook 3 minutes, stirring constantly. Do not allow to brown. Stir in milk and continue stirring until mixture boils and thickens. Stir in salt and pepper and remove from heat. Stir in tomatoes, wine, and lemon juice. Serve over poached, broiled, or baked fish. NOTE: Tomatoes may be simmered alone for 10 to 15 minutes, if desired, and then stirred into the finished sauce. I prefer the flavor of fresh summer tomatoes when available. In the winter, I cook them.