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

AuthorJackie DeKnockCategory,
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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
1

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.

2

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%.

3

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

4

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.

5

Adjust seasoning, add parsley and stir gently.

6

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

7

Serve warm.

8

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)!

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

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