“Something New” Sole Bonne Femme in Cream Sauce (Bonne Femme = Good Wife)
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, Happiness & Bliss—Winner Takes AllKitchen Confidence Rating Scale:
Budget Rating Scale:
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)!
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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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Ingredients
Directions
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)!
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