Fillets De Sole Bonne Femme
Ingredients
8 fillets of sole
Salt & pepper
1/2-3/4 lb. mushrooms
1 Tbsp. each chopped carrots & onions
3/4 C. dry white wine
Water
2 Tbsp. butter
Juice of half lemon
VELOUTE SAUCE:
2 Tbsp. butter
3 Tbsp. flour
1 C. fish liquor
1/2 C. milk, half & half or cream
2 egg yolks
Salt & pepper
Cooking Instructions
Wash and dry the fillets, sprinkle with salt and pepper; fold in half. Remove the mushroom stalks and chop roughly. Place in the bottom of a buttered ovenproof dish along with the chopped carrot and onions. Lay the fish on top. Pour on the wine and add sufficient water to almost cover the fish, cover with a buttered wax or parchment paper and bake in 375 degree oven for 10-15 minutes until the fish is firm to the touch and flakes easily. While the fish is poaching, cook the mushrooms: Slice the mushrooms, melt the 2 tablespoons butter in a small pan, add the mushrooms, juice of 1/2 lemon, salt and pepper. Cover with buttered wax paper and lid and cook over a gentle heat for 5-7 minutes, shaking the pan from time to time. Keep warm. When the fish is cooked, drain it and keep warm while making the sauce. Strain the fish liquor into a small pan and boil over a high heat until reduced to 1 cup.
VELOUTE SAUCE:
Melt the butter in a heavy pan, remove from the heat and stir in the flour. Return to the heat and cook for a moment or two. Remove from the heat and gradually add the fish liquor, stirring all the time. Return to a high heat and stir until the sauce comes to the boil. Reduce the heat and simmer for a few minutes. Remove and taste for seasoning. Add the mushrooms and their liquor. Beat the cream, half & half or milk and egg yolks together, add a little sauce to them, and then pour the cream mixture into the sauce. Stir over a gentle heat until the sauce thickens slightly, but it must not boil. Arrange the fish on a serving dish. Pour sauce over and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)