Filets de Soles Bonne Femme

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for sharing this with us:

On a bag of Fritos:
"You could be a winner! No purchase necessary. Details inside."

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                            TODAY'S RECIPE
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This is not exactly a dish for dieters, but then you won't be
eating it every day. Since my family discovered it over thirty
years ago it has been one of our all-time favorites, and I hope you will
agree.

Filets de Soles Bonne Femme (Fillets of Sole with Mushroom and Wine Sauce)

3/4 lb (700 g) fresh mushrooms
4 Tbs (60 ml) butter
2 Tbs (30 ml) vegetable oil
1 Tbs (15 ml) finely chopped shallots or scallions
1 tsp (5 ml) lemon juice
3 lbs (1350 g) grey or lemon sole, or flounder fillets,
skinned and cut into uniform serving size
Salt and freshly ground pepper to taste
3/4 cup (180 ml) dry white wine
Water

For the cream sauce:
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
3/4 cup (180 ml) heavy cream
1 Tbs (15 ml) lemon juice
Salt and white pepper to taste

Remove the caps from 12 to 16 of the mushrooms, and slice
the stems and the rest of the mushrooms. Melt 2 tablespoons
(30 ml) of the butter in a skillet over moderate heat and saute
the mushroom caps for 1 or 2 minutes until lightly browned.
Set the mushrooms aside.

Melt 2 more tablespoons (30 ml) butter and saute the sliced
mushrooms for 2 minutes. Add the shallots or scallions and
saute an additional minute. Stir in the lemon juice and set aside.

Butter a shallow baking dish and lay the fillets side-by-side,
in a single layer. Season the fillets with salt and pepper and
spoon the chopped mushroom mixture on top. Pour in the
wine and enough water to barely cover the top of the fillets.
Cook in a preheated 350F (180C) oven for 10 to 15 minutes
or until the fillets are firm to the touch. Remove from the oven
and draw up all the liquid with a bulb baster. Strain the liquid
into a 2-quart (2 L) saucepan and set the baking dish aside,
lightly covered to keep the fish warm. Boil the poaching
liquid over high heat until reduced to 1 cup.

In another 2-quart (2 L) saucepan melt 4 tablespoons (60 ml)
butter over moderate heat and stir in the flour. Continue stirring
for 2 to 3 minutes. Add the reduced poaching liquid, stirring
constantly with a wire whisk until the sauce boils and is very
thick. Add the cream and stir, remove from heat and add the
lemon juice and season to taste with salt and white pepper.
Just before serving, reheat the mushroom caps. Place the
fillets on a warm serving platter, spoon the sauce over them,
and garnish with the mushroom caps.
Serves 6 to 8.
Received on Wed Apr 13 17:37:30 2011