Name: Filet de Sole Bonne Femme (Fillet of Sole with Vegetables)
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: French
Ingredients: 45 milliliters (3 tablespoons) dry white wine; 250 milliliters (1 cup plus 1 tablespoon) heavy cream; Coarse salt and freshly ground pepper to taste; Bouquet garni; 1-kilogram (2¼ pounds) whole sole or flounder, cleaned and filleted into 4 pieces (save the bones); 75 grams (2½ ounces) button mushrooms; 10 grams (2 tablespoons) chopped fresh flat-leaf parsley; 40 grams (1½ ounces) leek, green part only, chopped; 5 milliliters (1 teaspoon) fresh lemon juice; 30 grams (1 ounce) shallots, ciselé; 40 grams (1½ ounces) onion, émincé; 25 grams (1 tablespoon plus 2 teaspoons) unsalted butter

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

Ingredients

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

Method

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