“Something New” Sole Bonne Femme in Cream Sauce (Bonne Femme = Good Wife)

Name: “Something New” Sole Bonne Femme in Cream Sauce (Bonne Femme = Good Wife)
Ingredients: 18 filets of Sole, fresh or frozen, (3 filets/person X 6 = 18 filets); ¼ cup butter (salted or unsalted, your call); 2 tablespoons shallots, finely chopped; 2 cups mushrooms, coarsely chopped (large pieces) (pick your favourite mushrooms - yes pun intended); Sea salt, white pepper to taste; 1 cup dry white wine; 1 ½ cups low-sodium chicken or fish stock (water is OK if you don’t have stock); 1/2 cup each flour and butter, softened (to make beurre manie); 1 ¾ cup heavy cream, (35%); 4 egg yolks; 4 tablespoons parsley, chopped

AuthorJackie DeKnockCategoryGOURMET L-O-V-E, Happiness & Bliss—Winner Takes All

Kitchen Confidence Rating Scale:

Budget Rating Scale:

Yields1 Serving

18 filets of Sole, fresh or frozen, (3 filets/person X 6 = 18 filets)

¼ cup butter (salted or unsalted, your call)

2 tablespoons shallots, finely chopped

2 cups mushrooms, coarsely chopped (large pieces) (pick your favourite mushrooms - yes pun intended)

Sea salt, white pepper to taste

1 cup dry white wine

1 ½ cups low-sodium chicken or fish stock (water is OK if you don’t have stock)

1/2 cup each flour and butter, softened (to make beurre manie)

1 ¾ cup heavy cream, (35%)

4 egg yolks

4 tablespoons parsley, chopped

Melt butter in a large skillet. Add shallots and mushrooms and sauté until shallots are softened. Place folded fish filets on top (on a chopping board, place filet 'rough' side down, score the fish into thirds and then fold into thirds, folding the tail inside first). Watch the demo video for a visual of this technique.

Season with salt and pepper, add wine and stock (or water) and cover with a tight lid. Poach fish gently until fish is cooked through (flakey when touched with a fork) – approx. 5 minutes 5 Minutes. Remove the fish to a serving platter, turn up the heat to high and reduce liquid by 50%.

Turn broiler on to high and reduce the skillet temperature to a medium.

Prepare beurre manie (blend butter and flour until it’s like a dough.) Add beurre manie to the skillet, stirring until smooth and then bring to a low simmer. Mix cream and egg yolks together (the French term is liason) and slowly blend into the skillet.

Adjust seasoning, add parsley and stir gently.

Pour the sauce over the fish on serving platter and glaze for a minute or two under the broiler.

Serve warm.

With this recipe you'll make more than enough for the two of you, which translates to pre-prepared lunch or dinner for the following day. Always plan ahead, this dish is perfect for leftovers and your husband will love you for it (and that's what makes you a bonne femme = good wife)!

Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!