Daurade aux Tomates (à la Dugléré) from Mediterranean Seafood by Alan Davidson
Dugléré was a Parisian maître d’hôtel, but this recipe is well known in Provence, where it is blessed with the happy name of Aurado i Poumo d’Amour.
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Kitchen towel
Ingredients
- daurade
- onion
- tomatoes
- parsley
- salt
- pepper
- fish
- white wine
- butter
- flour
- hot chicken
- veal stock
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