Filet De Sole Bonne Femme
3   lrg fresh sole
5 Tbsp  butter
3 Tbsp  chopped onion
3 Tbsp  chopped carrot
1/2 cup  chopped shallots
3 Tbsp  flour
  salt and pepper
1/2 lb.  fresh mushrooms, washed and sliced
2 Tbsp  chopped parsley
1 cup  (scant) dry white wine
2 cup  whipping cream
1   x lemon, juice of
  bouquet garni ----------------
1   x parsley sprig
1   sprg celery leaves
1   x bay leaf
1   x leek stem
remove skin from ea. sole. with a sharp knife, make 4 fillets of each. 
remove bones with tip of knife. pound lightly to flatten. 
rinse in cold water. clean & chop bones, rinse, set aside. to make fish 
stock, heat 1 tbsp butter in saucepan. add onion, carrot, 1/4 cup 
shallots, & chopped fish bones, cook until vegetables begin to release 
juices. cover with water, add bouquet garni, cook on medium heat 20 min. 
skimming often. 
strain stock through sieve lined with damp cheesecloth, return to pan. 
make roux by mixing 3 tbsp butter with flour in small bowl. add to fish 
stock, stir always. cook over medium heat 25 min. preheat oven to 400. 
while fish sauce cooks, place fillets bone side down, fold over once. 
butter a 9x12-in. baking pan. sprinkle pan with 1/2 tsp. salt, 1/4 tsp. 
pepper. place folded fillets in pan. arrange 1/4 cup shallots & mushrooms 
around fillets. 
sprinkle with parsley & season with salt & pepper if desired. pour wine 
over fillets. place pan over high heat, bring to boil. remove, bake in 
oven 5-10 min. , until fillets flake easily. remove from oven. butter 
serving platter. place filets & mushrooms on platter; cover with waxed 
paper to keep warm. pour bouillon from baking pan into small saucepan & 
cook over medium heat until reduced by half. stir in whipping cream & 
lemon juice & season with salt & pepper. add simmering fish sauce to 
bouillon, stir to blend. strain in fine sieve. pour over fillets, serve at 
(ID: 1572) Mirror: Sat, Aug 20, 2005

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