Fillet of Sole Bonne Femme
Delight in the elegance of French cuisine with this Fillet of Sole Bonne Femme, a classic dish that's perfect for a refined dinner at home. Tender sole fillets are gently baked alongside sautéed white mushrooms and shallots, then finished with a luxurious, velvety sauce made from dry white wine, fish stock, heavy cream, and a hint of lemon for brightness. Seasoned and cooked to perfection, this dish pairs the delicate flavors of the sea with the creamy richness of its refined sauce. Ideal for impressing guests or indulging in a special meal, it’s a sophisticated yet approachable recipe that takes only 50 minutes from start to finish. Garnished with fresh parsley and bursting with French-inspired charm, this entrée effortlessly combines simplicity and elegance, making it a must-try for seafood lovers.
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 150 grams white mushrooms
- 30 grams butter
- 2 small shallots
- 125 milliliters dry white wine
- 125 milliliters fish stock
- 125 milliliters heavy cream
- 1 piece egg yolk
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon flour
Instructions
Preheat your oven to 180°C (350°F).
Clean and slice the mushrooms thinly, and finely chop the shallots.
In a large ovenproof skillet, melt the butter over medium heat and sauté the shallots until translucent, about 2-3 minutes.
Add the mushrooms to the skillet and sauté for another 5 minutes until softened. Remove the mushrooms and shallots from the skillet and set aside.
Lightly season the sole fillets with salt and pepper, then dredge them in flour, shaking off any excess.
Arrange the fillets flat in the skillet or a shallow baking dish. Scatter the sautéed mushrooms and shallots over the fish.
Pour the white wine and fish stock over the fillets. Cover the skillet with a lid or aluminum foil and place it in the preheated oven for 15 minutes, until the fish is just cooked and flakes easily.
Carefully remove the skillet from the oven and transfer the fish to a serving platter. Keep the fish warm by covering it with foil.
Strain the cooking liquid from the skillet into a saucepan and bring to a simmer over medium heat.
In a small bowl, whisk together the heavy cream and egg yolk. Gradually whisk this mixture into the simmering cooking liquid to thicken the sauce. Be careful not to let it boil.
Stir in the lemon juice and season the sauce with additional salt and pepper to taste.
Pour the sauce over the fillets and sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 3045 mg | 132% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.1 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2118 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
