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Gigi's Fillet of Sole Bonne Femme

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"Fish, to taste right, must swim three times -
in water, in butter, and in wine."
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A Flounder Blends in with the Ocean Floor
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La Belle Cuisine

Gigi’s Fillet of Sole (or Flounder)
Bonne Femme

6 large fillets of sole (or flounder)
1 pound fresh mushrooms
1 onion, chopped
1 1/2 cups dry white wine
1 cup chicken stock
2 sprigs parsley, chopped
Juice of 1 lemon
Salt and white pepper
1/2 cup (1 stick) butter
2 tablespoons flour
1/2 cup heavy cream
1 egg yolk (Egg Safety Information)

Place half the sliced mushrooms in the bottom of a buttered shallow pan,
add half the chopped onion, half the parsley, and salt and white pepper.
Place the fillets over this mixture and layer the rest of the mushrooms,
onions, parsley and seasoning over the fillets. Add the wine and dot with
the butter.
Cover with buttered wax paper and cook on top of the stove until the
liquid reaches the boiling point. Then place in a 350-degree F. oven for
10 minutes. Remove the liquid to a saucepan and let it simmer until it is
reduced to half the original quantity.
Blend 1/2 cup butter with 2 tablespoons flour and add to liquid, stirring
slowly. Then add cream, mixed with the egg yolk. Make sure fillets are
thoroughly dry, then pour the sauce over them and place them under the
broiler until they are browned. Serves 6.
 

Featured Archive Recipes:
Creole Chicken Bonne Femme
Gigi's Flounder Ambassador
Gigi's Stuffed Flounder Fillets
Sole Paupiettes with Shrimp Stuffing
 

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