Sole Bonne Femme
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tbsp salted butter1/2 lb cremini mushrooms, sliced1/4 lb oyster mushrooms, roughly torn1 leek, white and light green parts, thinly sliced1/4 tsp white pepper2 1/2 lbs sole fillets3/4 cup cold fish stock (or 1/2 cup water + 1/4 cup clam juice)3/4 cup dry white wine2 1/2 tbsp flour 3 tbsp salted butter1 cup heavy creamSalt and white pepper to tasteLemon juice1/4 cup finely grated Gruyère cheese
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.
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.
Nutritional Info 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
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