Filet de Sole Bonne Femme

• 1-kilogram (2¼ pounds) whole sole or flounder, cleaned and filleted into 4 pieces (save the bon

Prepare your mise en place.

Fillet the fish into 4 pieces, reserving the bones; you will use them to make stock. Store the fish in the refrigerator until ready to cook. To prepare the garnish, remove the stems and any brown parts from the mushrooms and se