Filet De Sole Bonne Femme

3 lrg Fresh sole
5 Tbsp Butter
3 Tbsp Chopped onion
3 Tbsp Chopped carrot
1/2 cup Chopped shallots
3 Tbsp Flour
Salt and pepper
1/2 lb Fresh mushrooms, washed and sliced
2 Tbsp Chopped parsley
1 cup (scant) dry white wine
2 cup Whipping cream
1 x Lemon, juice of

----------------- BOUQUET GARNI ----------------
1 x Parsley sprig
1 sprg celery leaves
1 x Bay leaf
1 x Leek stem

Remove skin from ea. sole. with a sharp knife, make 4 fillets of each.
Remove bones with tip of knife. Pound lightly to flatten.
Rinse in cold water. Clean & chop bones, rinse, set aside. To make fish
stock, heat 1 Tbsp butter in saucepan. Add onion, carrot, 1/4 cup
shallots, & chopped fish bones, cook until vegetables begin to release
juices. Cover with water, add bouquet garni, cook on medium heat 20 min.
skimming often.

Strain stock through sieve lined with damp cheesecloth, return to pan.
Make roux by mixing 3 Tbsp butter with flour in small bowl. Add to fish
stock, stir always. Cook over medium heat 25 min. Preheat oven to 400.
While fish sauce cooks, place fillets bone side down, fold over once.
Butter a 9x12-in. baking pan. Sprinkle pan with 1/2 tsp. salt, 1/4 tsp.
pepper. Place folded fillets in pan. Arrange 1/4 cup shallots & mushrooms
around fillets.

Sprinkle with parsley & season with salt & pepper if desired. Pour wine
over fillets. Place pan over high heat, bring to boil. Remove, bake in
oven 5-10 min. , until fillets flake easily. Remove from oven. Butter
serving platter. Place filets & mushrooms on platter; cover with waxed
paper to keep warm. Pour bouillon from baking pan into small saucepan &
cook over medium heat until reduced by half. Stir in whipping cream &
lemon juice & season with salt & pepper. Add simmering fish sauce to
bouillon, stir to blend. Strain in fine sieve. Pour over fillets, serve at
once.



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