Filets de Sole Bonne Femme
Pairs Well With
1¼ pounds sole (about 12 filets)
Sea salt and cracked pepper
¼ pound mushrooms, minced (your choice of variety)
2 + 1 tablespoons minced shallots
2 tablespoons minced parsley + more for garnish
Butter, about 1/8 pound
½ cup white wine
1 cup clam juice or fish stock (have reserve on hand)
2½ tablespoons flour
3 tablespoons crème fraîche
1 Meyer lemon, sliced and fluted
¼ pound tiny shrimp
Score the fish with diagonal cuts on the “milky” side. Cut them in half lengthwise. Season to taste with salt and pepper.
Mix together 2 tablespoons shallots, mushrooms and parsley. Place in heavily buttered 9 ½-by-12-inch baking dish. Place the filets on top of the mixture and sprinkle with 1 tablespoon shallots. If making ahead, cover tightly and place in refrigerator.
Preheat oven to 350°F. Add wine and enough clam juice or fish stock to barely cover filets. Bring just to a simmer and cook for 2-3 minutes on the stove. Cover with heavily buttered wax paper that has been cut to fit the pan. Place in lower portion of oven for 8 to 9 minutes. It’s done when a bit springy to the touch and milky colored.
Drain off the juice into a saucepan and cover the pan to keep the fish warm (at the back of the stove). Reduce the juice to about 1 cup by boiling for about 5 to 7 minutes.
In another heavy saucepan, melt 2½ tablespoons butter. Add flour and cook the roux about 2 minutes, stirring periodically, then remove from heat. Add back the fish juices and whisk over low heat until thick. Stir in crème fraîche. Drain off any remaining juices from the fish and add back to sauce.
Pour the sauce over the fish and garnish with parsley, lemon slices and tiny shrimp. Serve with brown/wild rice combination and fresh asparagus if in season.
This recipe was inspired by Julia Child and shared with Merry by her friend Kay Baumhefner many years ago. It’s still a delicious, classic preparation, and it’s simply delightful served with our Sonoma Coast Pinot.