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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 282.6
  • Total Fat: 16.9 g
  • Cholesterol: 105.3 mg
  • Sodium: 208.2 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 24.2 g

View full nutritional breakdown of Sole Bonne Femme calories by ingredient
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Sole Bonne Femme

Submitted by: JO_JO_BA

Introduction

This is my mom's version of Julia Child's Fillet Of Sole Bonne Femme, courtesy of Julia Child! Sole poached in wine with Swiss cheese, heavy cream, mushrooms and not much else! I definitely suggest an enameled cast iron Dutch oven for this, as it evenly distributes the heat. This is my mom's version of Julia Child's Fillet Of Sole Bonne Femme, courtesy of Julia Child! Sole poached in wine with Swiss cheese, heavy cream, mushrooms and not much else! I definitely suggest an enameled cast iron Dutch oven for this, as it evenly distributes the heat.
Number of Servings: 10

Ingredients

    2 tbsp salted butter
    1/2 lb cremini mushrooms, sliced
    1/4 lb oyster mushrooms, roughly torn
    1 leek, white and light green parts, thinly sliced
    1/4 tsp white pepper
    2 1/2 lbs sole fillets
    3/4 cup cold fish stock (or 1/2 cup water + 1/4 cup clam juice)
    3/4 cup dry white wine
    2 1/2 tbsp flour
    3 tbsp salted butter
    1 cup heavy cream
    Salt and white pepper to taste
    Lemon juice
    1/4 cup finely grated Gruyère cheese

Directions

Preheat the oven to 350°F.
In a large, enameled cast iron Duch oven, melt the butter and cook the mushrooms and leek for two minutes (don't let them brown). Pour into a bowl and season with salt and pepper, and set aside.
Season the filets lightly and arrange them in one (somewhat overlapping) layer in the Dutch oven.
Spread the mushroom mixture overtop.
Pour in the cold fish stock, wine and enough water so fish is barely covered.
Place over low heat and bring almost to a simmer.
Lay a piece of wax paper over the fish and place the Dutch oven in bottom third of the oven. Cook for 8 to 12 minutes, until a fork pierces the flesh easily. (Do not overcook the fish should not be dry and super-flaky).
Place a cover over the dish and drain out all the cooking liquid into a saucepan.
Place over high heat and boil until the liquid has reduced to 1 cup.
Off the heat, beat the flour with the butter to form a paste.
Beat this paste into the hot liquid off the heat, then whisk in 2/3 cup of the cream.
Bring to a boil.
Slowly add remaining cream, whisking, and cook just until it coats the spoon.
Season to taste with salt, pepper, and drops of lemon juice.
Spoon the sauce over the fish in the Dutch oven and sprinkle with cheese.
Place dish under the broiler for 2 to 3 minutes to reheat fish and brown top of sauce lightly. Serve as soon as possible with slices of lemon.

Serving Size: Makes 10 portions

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.






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