Atlantic White Fish was a popular choice on the Grand Hotel menus of the East Coast of the USA and in England and Europe during the early years of the 20th century. A French chef named Adolphe Duglere, invented the dish using Dover Sole, he anointed it with his own name “Sole Duglere, it was originally created to impress the famous Rothschild family.
Our version uses fresh cod and a few other alterations to Adolphe Duglere original recipe. It is delicious and will impress any guest… friend or VIP. The dish should be served with some crusty bread and a green salad.
(This recipe serves 2 people, simply double for 4 people.)
INGREDIENTS:
1 pound of very fresh Cod Fillets (no skin) split into two equal portions. (If the cut or part of the cut is thick, half the thick portion to form 2 thinner pieces – still remember 1 pound of Cod at the store, feeds 2 people.)
Salt and Pepper
2 tomatoes (peeled, seeded and chopped into 1/4 inch chunks)
2 tablespoons butter
1 small onion, very finely chopped (no big chunks)
1 tablespoon finely chopped parsley (if dried reconstitute in hot water and drain)
1 tablespoon finely chopped fennel fronds, plus a few fronds to garnish each fish.
1/4 + cup hot clam juice
1/4 + cup dry white wine
2 -3 tablespoons half & half
DIRECTIONS:
Rinse the fillets and pat dry. Season well with salt and pepper.
Put the whole tomatoes in a small bowl and cover with boiling water.
After a couple of minutes, remove them with a spoon and place on a board. When cool enough to handle, peel the skins off and scoop out the seeds and liquid, discarding all. Finely chop the seedless flesh and set aside.
Melt the butter in a wide, shallow pan that will take all the fillets in a single layer. Add the onion and cook gently until softened – about 10 minutes. Add the chopped tomatoes, parsley and fennel. Season and cook for a couple more minutes, then place the fillet parcels on top of an even layer of the mixture. Pour the stock and white wine over the fish. Cover the pan and simmer for 4 minutes then flip and cook 2-4 minutes or until the fish is cooked.
Remove the fillets to a serving platter and keep warm. Add the half and half to the mixture in the pan and stir well to incorporate, cooking over a gentle heat for a few more minutes. Plate the fish and spoon this sauce over the filets. Finally, garnish each fish with fennel fond and serve.
(Source: This Recipe has had several major alterations, but was based on a recipe from “A Year in the Life of Downton Abbey” – St Martin’s Press)
