Title: Filet Of Sole/Plaice Bonne Femme
Yield: 6 Servings
Ingredients
1/2 c butter
2 tb shallots or green onions; chopped
1 lb mushrooms; chopped
3 lb sole/plaice filets
1 1/2 c dry white wine
1 tb lemon juice
2 tb parsley; chopped
1 ts salt
1/4 ts white pepper
1 1/2 tb flour
1 c heavy cream
Instructions
Combine 2 tb butter and 2 tb wine in a nonstick skillet. Add onions and mushrooms. Cook and stir over high heat until the liquid evaporates and the onions and mushrooms begin to brown in the remaining fat. Fold filets in half or thirds; place in pan. Add wine and water to just cover filets. Add lemon juice, parsley, salt and pepper. Cover with a circle of wax paper with a small hole cut in the center. Bring to a boil gently. Reduce heat; simmer 3 minutes. Remove filets to a serving plate; keep warm.
Blend flour and 1 tb butter (beurre manie.) Reduce liquid in skillet by half. Add beurre manie, a small amount at a time, stirring until sauce is smooth. Add cream; gently bring to a boil; correct seasoning. Remove from heat. Add remaining butter a little at a time, rotating skillet to effect a gradual melting. Pour over filets. Glaze quickly under the broiler or in a 425F oven. (The purpose of the glazing is to improve the appearance of the dish, and could be omitted without changing the taste in any way.)