Sole Bonne Femme Recipe

#In this most delicious offish dishes, fillets of sole are poached in fish stock, which forms the basis for a creamy velouté sauce. The bones from the filleted sole can be used for the fish stock.# Fillet the sole, reserving the washed heads and bones to make the fish stock. “Lay fish flat on work surface for filleting.” “Cut neatly to outline fillet shape”

Set each fillet skin-side down and hold the tail firmly. Cut through to the skin at the tail end, then angle the knife, and cut the flesh from the skin, using a sawing motion. Rinse the fillets and pat dry with paper towels. #Make The Fish Stock# Cut the washed fish heads and bones into 4-5 pieces with the chefs knife.

Peel the onion, leaving a little of the root attached, and cut it in half through root and stalk. Cut each half vertically into thin slices.

Put the fish heads and bones in a medium saucepan. Add the onion, water, parsley, and peppercorns. Pour in the wine. How to Fillet a Flatfish?

Bring to a boil and simmer about 20 minutes, skimming occasionally with the large spoon.  TAKE CARE: Do not simmer the stock too long or it will be bitter.

Pour the fish stock through the sieve into a second saucepan, to remove all flavouring ingredients. “Stock is clear and light if bones are washed well” “Do not season the stock as the flavours will intensify when it is reduced ” #Prepare the Mushrooms Poach the Sole# Heat the oven to 180° C (350° F, Gas 4). Peel the shallots and separate into sections, if necessary. Slice horizontally towards the root, then slice vertically, leaving the root end uncut; cut across to make fine dice.

Wipe the mushroom caps with a damp paper towel and trim the stalks even with the caps. Set the mushrooms stalk-side down on the chopping board and slice them.

Melt the butter in the frying pan; add the mushrooms with salt, pepper, and water. Cover with buttered foil and cook until the mushrooms are tender when tested with the small knife, 5 minutes. Set aside.

Butter the baking dish; sprinkle the shallots over the bottom. Fold each sole fillet in half, with the skinned side inwards, and arrange on the shallots, tail upwards. Season the fish with salt and pepper.

Ladle enough fish stock over the fillets to half cover them. Top with a piece of buttered foil.

Poach the fish in the heated oven until it just flakes easily when tested with a fork, 15-18 minutes.

Using the fish slice, transfer each sole fillet to paper towels to drain, reserving the fish cooking liquid. Keep the fillets warm while making the sauce. #Make The Sauce And Finish The Dish# Add the fish cooking liquid with the shallots to the remaining stock; boil until reduced to 375 ml (12 fl oz).

Melt the butter in a separate saucepan. Whisk in the flour. Cook until foaming, 1-2 minutes. Remove the pan from the heat and.

Strain the reduced stock into the butter and flour mixture. Return to the heat and bring to a boil, whisking constantly until thickened. Reduce the heat and let simmer 5 minutes.

Remove the sauce from the heat. Add the mushrooms with their cooking liquid and stir to mix. “Mushroom slices add essential flavour and make attractive decoration for final dish”

Mix the cream and egg yolks in a small bowl, using the whisk.

Ladle a little of the hot sauce into the cream and egg yolk mixture and whisk to mix.

Stir the cream mixture into the remaining sauce in the pan. Return to the heat and cook gently, stirring, until it thickens enough to coat the back of the spoon (your finger will leave a trail across the spoon), 2-3 minutes. Do not boil the sauce or it will curdle. Remove from the heat. Add lemon juice, salt, and pepper to taste. “Stir constantly to keep sauce smooth”

Heat the grill. Arrange 2 fillets on each of 4 flameproof plates. Ladle the sauce over the fish, so it is completely coated. Grill until lightly browned and glazed, 1-2 minutes. #TO SERVE# Serve the sole at once, garnished with sprigs of fresh herbs, if you like. Boiled rice is an excellent accompaniment. “Creamy velouté sauce complements delicate fish flavour” “Boiled rice is perfect with rich sauce and can be shaped neatly in a timbale mould”