Baked Fish Fillets in Cream Sauce

Name: Baked Fish Fillets in Cream Sauce
Ingredients: 3 Tbsp. butter; 2 Tbsp. shallots or onion, finely minced; salt and white pepper; 1 cup dry white wine; 8 flounder fillets, uniform size; salt and white pepper; chopped parsley; ¼ cup heavy cream or ¼ cup milk beaten with one egg yolk; ¼ cup heavy cream or ¼ cup milk beaten with one egg yolk; ¼ cup heavy cream or ¼ cup milk beaten with one egg yolk; 2 Tbsp. flour; ½ lb. sliced mushrooms; 2 Tbsp. shallots or onion, finely minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Filet of Sole à la Bonne Femme is one of the simplest and most enduringly pleasing ways to treat fillets of such fish as lemon or gray sole, flounder, or any of the sole family. The dish can be endlessly varied with different sauces and called something else, but the basic preparation remains the same. If you use large fillets of lemon sole, allow only one per serving, but fewer than 2 fillets of flounder per person would be unsatisfying.

Ingredients

Fish course
Pescatarian

Ingredients

Method