Include in Print View:

Filet Of Sole Bonne Femme

Filet of Sole Bonne Femme recipe image
This classic French dish, Sole Bonne Femme, is a sophisticated yet approachable dinner that highlights the delicate flavor of sole. The fillets are gently poached in an aromatic broth of dry white wine, lemon juice, and fresh herbs alongside earthy mushrooms. The cooking liquid is then transformed into a luxurious, velvety sauce using a beurre manié and heavy cream, finished with a final swirl of cold butter for gloss and richness. It is an excellent choice for date nights, special occasions, or when you want to impress guests with a restaurant-quality meal.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 450
Dietary: Vegetarian
Description
This classic French dish, Sole Bonne Femme, is a sophisticated yet approachable dinner that highlights the delicate flavor of sole. The fillets are gently poached in an aromatic broth of dry white wine, lemon juice, and fresh herbs alongside earthy mushrooms. The cooking liquid is then transformed into a luxurious, velvety sauce using a beurre manié and heavy cream, finished with a final swirl of cold butter for gloss and richness. It is an excellent choice for date nights, special occasions, or when you want to impress guests with a restaurant-quality meal.
Ingredients
  • Butter or Margarine
  • Shallots or Green Onions
  • Mushrooms, chopped
  • Sole Filets
  • Dry White Wine
  • Lemon Juice
  • Parsley, chopped
  • Salt
  • White Pepper
  • Flour
  • Heavy Cream
Directions
  1. 1
    Grease a 12-inch skillet with 2 tablespoons of butter or margarine.
  2. 2
    Sprinkle the skillet with shallots or green onions and add the chopped mushrooms.
  3. 3
    Fold the sole filets in half or thirds and place them in the pan on top of the vegetables.
  4. 4
    Add dry white wine and enough water to just cover the filets.
  5. 5
    Stir in lemon juice, chopped parsley, salt, and white pepper.
  6. 6
    Cover the skillet with a circle of wax paper, cutting a small hole in the center for steam to escape.
  7. 7
    Bring the liquid to a boil over medium-high heat.
  8. 8
    Reduce the heat to low and simmer for 3 minutes, or until the fish is opaque and cooked through.
  9. 9
    Carefully remove the fish filets to a serving plate and keep warm.
  10. 10
    In a small bowl, blend the flour with 1 tablespoon of butter to create a beurre manie (paste).
  11. 11
    Reduce the cooking liquid in the skillet by half over medium heat.
  12. 12
    Add the beurre manie to the simmering liquid a small amount at a time, stirring constantly until the sauce is smooth and thickened.
  13. 13
    Stir in the heavy cream and bring the sauce to a boil, correcting seasoning if necessary.
  14. 14
    Remove the skillet from the heat.
  15. 15
    Whisk in the remaining butter or margarine a little at a time, rotating the skillet to allow it to melt gradually and emulsify into the sauce.
  16. 16
    Pour the finished sauce over the fish filets on the serving plate.
  17. 17
    Glaze quickly under the broiler or in a 425°F (218°C) oven for a minute or two to brown the top slightly.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 35g54%
Saturated Fat 18g90%
Cholesterol 150mg50%
Sodium 350mg15%
Total Carbohydrate 5g2%
Dietary Fiber 0.5g2%
Sugars 1g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/filet-of-sole-bonne-femme/