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Weekday Menu Recipe

Sole Bonne Femme    HT  MC    30mins

Serve 4      Hot   Fish  Vegetables  Alcohol   Main course   Eggless



2 Soles, filleted and trimmed

2 shallots, finely chopped

100g/4oz Button Mushrooms

3 tbsp Dry White Wine (check manufacture)

1 tbsp Water

Salt and Pepper

1 Bay Leaf

50g/2 oz Butter

2 level tbsp Plain Flour

240ml/8 fl.oz. Milk

2-3 tbsp Double Cream




1. Put the shallots and the finely chopped stalks of the mushrooms into an ovenproof dish.


2. Fold each fillet in three and place on top of the onions. Pour over the wine, add the bay leaf and season with salt and pepper. Cover with foil and bake in the centre of the oven for 15 minutes until tender.


3. Strain of the liquid, reserving, and keep the fish warm.


4. Fry the mushroom caps lightly in half the butter. Melt the rest of the butter, stir in the flour and cook for 2-3 minutes. Remove pan from heat and gradually stir in the cooking liquor, made up to 300ml/10 fl.oz with milk. Bring to the boil and continue stirring until thickened.


5. Remove from heat and stir in the cream.


6. To serve, pour the sauce over the fish and garnish with the mushroom caps.



Serving Suggestions :


Boiled Potatoes,  Steamed Asparagus


Finnish Baked Apples


More Fish  Recipes  |  General Fish Prep & Cooking Times  


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Serving Suggestions


Key techniques used in this recipe


Make Ahead




Tips, Options and Substitutions





Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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