Try this Filet De Sole Bonne Femme recipe, or contribute your own.

Still searching for what to cook ?

Name: Filet De Sole Bonne Femme
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 lg Fresh sole; 1 Sprig celery leaves; Salt and pepper; 2 tb Chopped parsley; 5 tb Butter; 1 Parsley sprig; 1 Leek stem; 1 Lemon juice of; 3 tb Onions chopped; 1/2 c Chopped shallots; 3 tb Flour; 1 Bay leaf; 2 c Whipping cream; 1/2 lb Fresh mushrooms; washed and; 3 tb Chopped carrot; 1 c (scant) dry white wine

Find the most delicious recipes here

INGREDIENTS

3 lg Fresh sole
1 Sprig celery leaves
Salt and pepper
2 tb Chopped parsley
5 tb Butter
1 Parsley sprig
1 Leek stem
1 Lemon ; juice of
3 tb Onions ; chopped
1/2 c Chopped shallots
3 tb Flour
1 Bay leaf
2 c Whipping cream
1/2 lb Fresh mushrooms; washed and
3 tb Chopped carrot
BOUQUET GARNI
1 c (scant) dry white wine

INSTRUCTIONS

Remove skin from ea. sole. W/ a sharp knife, make 4 fillets of ea. by cutting in 1/2 lengthwise near center bone, cut ea. 1/2 into 2 strips. Remove bones w/ tip of knife. Pound lightly to flatten & break the nerves. Rinse in cold water. Clean & chop bones, rinse, set aside. To make fish stock, heat 1 tbs. butter in saucepan. Add onion, carrot, 1/4 cup shallots, & chopped fish bones, cook until vegetables begin to release juices. Cover w/ water, add bouquet garni, cook on medium heat 20 min. skimming often. Strain stock through sieve lined w/ damp cheesecloth, return to pan. Make roux by mixing 3 tbs. butter w/ 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 w/ 1/2 tsp. salt, 1/4 tsp. pepper. Place folded fillets in pan. Arrange 1/4 cup shallots & mushrooms around fillets. Sprinkle w/ parsley & season w/ 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 w/ waxed paper to keep warm. Pour bouillon from baking pan into small saucepan & cook over medium heat until reduced by half. Stir in cream & lemon juice & season w/ salt & pepper. Add simmering fish sauce to bouillon, stir to blend. Strain in fine sieve. Pour over fillets, serve at once. LE CAFE ROYALE MINNEAPOLIS, BLOOMINGTON WINE: CLOS STE. MAGDELEINE, 1978 From the . Downloaded from G Internet, G Internet.

NOTES

Alert editor

Filet De Sole Bonne Femme

3 lg Fresh sole
1 Sprig celery leaves
 Salt and pepper
2 tb Chopped parsley
5 tb Butter
1 Parsley sprig
1 Leek stem
1 Lemon juice of
3 tb Onions chopped
1/2 c Chopped shallots
3 tb Flour
1 Bay leaf
2 c Whipping cream
1/2 lb Fresh mushrooms; washed and
3 tb Chopped carrot
 BOUQUET GARNI
1 c (scant) dry white wine

Remove skin from ea. sole. W/ a sharp knife, make 4 fillets of ea. by  cutting in 1/2 lengthwise near center bone, cut ea. 1/2 into 2 strips.  Remove bones w/ tip of knife. Pound lightly to flatten & break the nerves.  Rinse in cold water. Clean & chop bones, rinse, set aside. To make fish  stock, heat 1 tbs. butter in saucepan. Add onion, carrot, 1/4 cup shallots,  & chopped fish bones, cook until vegetables begin to release juices. Cover  w/ water, add bouquet garni, cook on medium heat 20 min. skimming often.  Strain stock through sieve lined w/ damp cheesecloth, return to pan. Make  roux by mixing 3 tbs. butter w/ 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 w/ 1/2 tsp. salt, 1/4 tsp. pepper. Place  folded fillets in pan. Arrange 1/4 cup shallots & mushrooms around fillets.  Sprinkle w/ parsley & season w/ 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 w/ waxed paper to keep  warm. Pour bouillon from baking pan into small saucepan & cook over medium  heat until reduced by half. Stir in cream & lemon juice & season w/ salt &  pepper. Add simmering fish sauce to bouillon, stir to blend. Strain in fine  sieve. Pour over fillets, serve at once.    LE CAFE ROYALE    MINNEAPOLIS, BLOOMINGTON    WINE: CLOS STE. MAGDELEINE, 1978    From the <Micro Cookbook Collection of French Recipes>.  Downloaded from  G Internet, G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (116g)
Recipe Makes: 6 Servings

Calories: 189
Calories from Fat: 154 (81%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 10.7g	54 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 0.7g
Cholesterol 52.8mg		16 %
Sodium 107.6mg		4 %
Potassium 122.1mg		3 %
Total Carbohydrate 9.3g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 8.1g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 189

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!