Weekday Menu Recipe
Sole Bonne Femme
Fish Vegetables Alcohol Main course Eggless
filleted and trimmed
3 tbsp Dry
White Wine (check manufacture)
1 tbsp Water
1 Bay Leaf
2 level tbsp
1. Put the
shallots and the finely chopped stalks of the mushrooms into an ovenproof
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 :
Fish Recipes | General
Fish Prep & Cooking Times
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