Filets de Sole Bonne Femme

Name: Filets de Sole Bonne Femme
Yield: Serves 4
Cuisine: France
Ingredients: 1 bouquet garni (bay leaf, thyme, 4 sprigs parsley); 1 bouquet garni (bay leaf, thyme, 4 sprigs parsley); 1 bouquet garni (bay leaf, thyme, 4 sprigs parsley); 1 bouquet garni (bay leaf, thyme, 4 sprigs parsley); 2 tablespoons butter; 12 button mushroom caps; flour; 1 tablespoon lemon juice; salt and freshly-ground black pepper; 2 sole (about 1 pound each); 2 tablespoons finely-chopped shallots; salt and freshly-ground black pepper; ¼ pint dry white wine; 2 tablespoons finely-chopped mushrooms; fish stock (made from fish trimmings); fish stock (made from fish trimmings); butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 sole (about 1 pound each)
salt and freshly-ground black pepper
2 table

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Ask your fishmonger to fillet sole; keep heads, bones and trimmings for stock. Season fillets generously with salt and freshly-ground black pepper and put them in the bottom of a buttered earthenware baking dish. Sprinkle with finely-chopped shallots and mushrooms and add ⅛ pint dry white wine and just