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Fillet of Sole Bonne Femme Recipe
|Sole fillets||1 Pound (4 Pieces)|
|Green onion||1 , sliced (Include Some Green Tops)|
|Lemon||1⁄2 , thinly sliced|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Mushrooms||1⁄4 Pound, sliced|
|All purpose flour||2 Teaspoon|
|Whipping cream||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Lemon wedges||1 Tablespoon|
Calories 580 Calories from Fat 318
% Daily Value*
Total Fat 36 g54.9%
Saturated Fat 18.3 g91.5%
Trans Fat 0 g
Cholesterol 274.2 mg
Sodium 905.8 mg37.7%
Total Carbohydrates 25 g8.5%
Dietary Fiber 2.2 g8.8%
Sugars 8.8 g
Protein 33 g66.1%
Vitamin A 27.2% Vitamin C 51.4%
Calcium 10.3% Iron 8.7%
*Based on a 2000 Calorie diet
Fold fillets crosswise and place in a greased 8-inch-square baking pan.
Top with onion and lemon slices; pour wine over all.
Cover and bake in a 400° oven for 15 to 20 minutes or until fish flakes easily when prodded in thickest portion with a fork.
Remove from oven; discard lemon slices.
Drain pan liquid into a measuring cup; add water, if necessary, to make 1/2 cup.
Keep sole warm.
Melt butter in a small pan over medium-high heat; add mushrooms and cook until lightly browned.
Stir in flour until bubbly.
Gradually add cooking liquid from fish and cook, stirring constantly, until thickened.
In a bowl, combine egg yolk with cream and beat; stir in a little of the hot liquid from mushrooms.
Add egg mixture to mushroom sauce in pan and cook, stirring constantly, until thickened.
Lift sole onto a warm serving dish.
Blend a little of the liquid that collected in fish pan into mushroom sauce to thin it slightly, if needed.
Spoon sauce over fish.
Serve immediately, garnished with chopped parsley and lemon wedges.