French Sole a la Bonne Femme

French Sole a la Bonne Femme

INGREDIENTS:
2 whole sole
1/4 cup dry vermouth
60g butter, chopped
lOOgbutton mushrooms
l/4 cup lemon juice
l/4 cup dry white wine
2 tablespoons cream
3 green shallots, finely chopped

RECIPE:
With your thumb, rub a small amount of salt on the tail of the fish to gradually lift skin, then carefully peel skin away from flesh, working from the tail to the head; trim gills. Rinse. fish under cold water, pat dry with absorbent paper. Place fish in a greased ovenproof dish, add vermouth and halfthe butter, cover, bake in moderate oven about 20 minutes or until tender. Place fish onto serving plate, keep warm. Strain and reserve
cooking liquid. Heat remaining butter in pan, add mushrooms, cook, stirring, 2 minutes or until mushrooms are lightly browned, remove from pan. Add reserved liquid, juice and wine to pan, cook, stirring, 2 minutes, add cream and shallots, cook, stirring, 1 minute. Serve fish with mushrooms and sauce.
Serves 2.

Serve with lemon and parsley, if desired. Recipe best made just before serving. Not suitable to freeze. Sole suitable to microwave

 
 
 

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