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Pan-fried Broll Fillet a la Duglere- Fish in white wine, tomato, and parsley sauce

From: Ship of the Month- Navigator
Serves Four
Recipe by: Bernhard Klotz, Radisson Seven Seas

Ingredients:
4 brill fillets: 180 grams each
2 oz minced onions
¼ cup white wine
½ cup fish stock
Salt and freshly ground pepper

Sauce:
2 oz finely minced onions
3 oz finely minced shallots
2 tbsp white wine vinegar
½ cup white wine
1 fresh thyme sprig
½ cup cream
7 oz butter
Lemon juice
Salt and freshly ground pepper
10 oz fresh chopped tomatoes
2 tbsp chopped parsley

Garnish
Parisienne potatoes
Vegetable in season
Tomato concasse

Preparation:
Rub large sauté pan with butter. Sprinkle the bottom with the chopped onions.
Lightly season the fish with salt and pepper.

Arrange the fish medallions on top and add the dry white wine and fish stock. Cover with a round of buttered parchment paper. Place over medium heat and bring to a simmer. Cook until fish has changed color and it flakes when light pressure is applied. Remove the paper and transfer the fish to a small platter. Cover and keep warm.

For the sauce- combine the shallots, vinegar, white wine, pepper, thyme, and bay leaves in a sauce pan and cook over medium heat until the liquid has evaporated (reduction). Add the chopped tomatoes to the pan and increase the heat.

Bring to a boil and cook until almost all the liquid has evaporated. Add cream and bring back to a boil, reduce by half. Remove the thyme and bay leaves. While whisking constantly whisk in the butter. Once all the butter has been incorporated, remove from the heat and stir in the chopped parsley. Do not allow the sauce to boil again. Drain any juice from the cooked fish into the sauce.
Season to taste with salt and pepper.

For the presentation- Place the fish in the center of the plate and spoon the sauce on top. Decorate with tomato concasse and fresh herb sprigs. Serve with Paridienne potatoes and vegetable in season.