Filet De Sole Bonne Femme

Directions

1. Remove skin from ea. sole. W/ a sharp knife, make 4 fillets of ea. by cutting in 1/2 lengthwise near center bone, cut ea. 1/2 into 2 strips.
2. Remove bones w/ tip of knife. Lb. lightly to flatten & break the nerves.
3. Rinse in cool water. Clean & chop bones, rinse, set aside. To make fish stock, heat 1 tbs. butter in saucepan. Add in onion, carrot, 1/4 c. shallots, & minced fish bones, cook till vegetables begin to release juices. Cover w/ water, add in bouquet garni, cook on medium heat 20 minutes. skimming often.
4. Strain stock through sieve lined w/ damp cheesecloth, return to pan. Make roux by mixing 3 tbs. butter w/ flour in small bowl. Add in to fish stock, stir always. Cook over medium heat 25 minutes. Preheat oven to 400. While fish sauce cooks, place fillets bone side down, fold over once. Butter a 9x12-in. baking pan. Sprinkle pan w/ 1/2 teaspoon salt, 1/4 teaspoon pepper. Place folded fillets in pan. Arrange 1/4 c. shallots & mushrooms around fillets.
5. Sprinkle w/ parsley & season w/ salt & pepper if you like. Pour wine over fillets. Place pan over high heat, bring to boil. Remove, bake in oven 5-10 minutes. , till fillets flake easily. Remove from oven. Butter serving platter. Place filets & mushrooms on platter; cover w/ waxed paper to keep hot. Pour bouillon from baking pan into small saucepan & cook over medium heat till reduced by half. Stir in cream & lemon juice & season w/ salt & pepper. Add in simmering fish sauce to bouillon, stir to blend. Strain in fine sieve. Pour over fillets, serve at once.
6. LE CAFE ROYALE
7. MINNEAPOLIS, BLOOMINGTON
8. WINE: CLOS STE. MAGDELEINE, 1978