Fish fillet with sauce Dugléré

Lay the fish on its side, back upward; cut behind the head and before the side fin down to the bone, then follow the bone with the knife to lift the fillet.

Skin the fillet: make an incision without cutting through the skin and follow it with the knife; trim untidy bits with the filleting knife.

For the fish stock, melt the butter over medium heat until foaming; sweat the onions, shallots, carrots and mushrooms 1 to 2 minutes on low to medium heat.

Add the cut fish bones and coat them in the vegetables; after a few minutes add a little water, not quite covering, and a little white wine.

Add the bouquet garni, a little salt and peppercorns; bring to the boil, then simmer on low 20 to 25 minutes.

Strain through a sieve into a clean container and let it cool completely.

Brush the bottom of a deep pan with butter, season with salt and pepper, sprinkle with onions and shallots and a little parsley, and lay the fillets close together on top.

Pour a little white wine around the side, not on the fillets, and add the fish stock three quarters of the way up.

Cover with a parchment lid and bring to a simmer on medium; meanwhile preheat the oven to 160C (about 320F).

Turn off the heat and finish in the oven 5 to 7 minutes depending on size.

Strain the cooking juices into a pan and boil vigorously until reduced almost to a glaze.

Add the cream and reduce by half; hold the fish meanwhile in a 50C (about 120F) oven.

Gently mix in the chopped tomato, turn off the heat, and finish with a piece of butter for shine.

Plate the fish beside rice layered with mushroom duxelles and steamed courgette; coat with the sauce and add a little parsley.