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Fillets of Sole Bonne Femme

4 2 1/2-ounce sole fillets (4 pieces) -- approx. 2 1/2 oz. each, 10 oz. total
salt and pepper -- to taste
2 teaspoons whole butter
1 teaspoon shallots -- minced
4 ounces mushrooms -- sliced
3 ounces white wine
4 ounces fish stock
4 ounces fish veloutÚ
lemon juice -- to taste
1 teaspoon parsley -- chopped


1. Season the sole with salt and pepper.


2. Melt the butter in a sautÚ pan. Add the shallots and mushrooms and arrange the sole fillets over them. Add the wine and fish stock.


3. Bring the liquid to a simmer. Cover the fish with buttered parchment paper and cook on the stove top or in a 350║F (180║C) oven until done, approximately 5-8 minutes.


4. Remove the sole and reserve in a warm place.


5. Reduce the cuisson until approximately 1 ounce (30 milliliters) remains. Add the veloutÚ. Add lemon juice to taste and adjust the seasonings. Serve the sauce with the fish, sprinkled with chopped parsley.





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