Sole bonne femme

Sole bonne femme

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
3 lemon sole, each about 350–450 g
2 shallots
150g button mushrooms
40g butter
300ml white wine
450ml Fish stock
1 lemon
salt
ground white pepper

For the sauce

Quantity Ingredient
40g butter
20g plain flour
100ml double cream

For the chanterelles

Quantity Ingredient
150g small chanterelle mushrooms
30g butter
freshly ground black pepper

To finish

Quantity Ingredient
small handful micro salad or small salad leaves

Method

  1. Heat the oven to 180ºC.
  2. Fillet and skin the lemon sole. Lightly salt the skin side and fold each fillet loosely into three, skin side inside, to create an even thickness of fish. This is called a delice.
  3. Halve, peel and finely dice the shallots. Wipe over and thinly slice the button mushrooms, and the chanterelles to be used later. Melt the 40 g butter in a small saucepan over a low heat, add the shallots and sweat until soft and translucent. Once softened, turn up the heat, add the button mushrooms and sauté for 2–3 minutes without allowing the shallots to colour.
  4. Add the wine and reduce by one-third, to about 200 ml, then add the stock and reduce briskly by half. Meanwhile, juice the lemon. Taste the reduced liquor and very lightly season with salt, white pepper and lemon juice. Avoid adding too much seasoning at this stage as this liquid will be reduced further for the sauce.
  5. Transfer the mixture to a shallow ovenproof dish and place the folded fish fillets on top. Cover with a cartouche and a lid and bake in the oven for 15–20 minutes until the fish is cooked; check that the fish is opaque in colour through to the centre. Lift the fillets onto a plate, cover with the cartouche and keep warm in a low oven.
  6. Strain the cooking liquor into a saucepan, discarding the mushrooms and shallots. Reduce the liquor to about 300 ml, or until the flavour tastes concentrated.
  7. For the sauce, melt half the butter in a medium saucepan over a low heat, then add the flour and cook for 2–4 minutes until straw coloured. Remove from the heat and gradually add the reduced cooking liquor, stirring to avoid lumps. Return to the heat and bring to the boil, stirring, then lower the heat and simmer for 2 minutes.
  8. Add the cream to create a lightly coating consistency, then beat in the remaining butter, to enrich the sauce and give it a shine. Add salt and white pepper to taste.
  9. To cook the chanterelles, heat the butter in a frying pan over a medium to high heat, add the chanterelles and quickly sauté for 1–2 minutes. Season with salt and pepper to taste.
  10. Divide the fish between 4 plates, 3 fillets per person, pour a little of the sauce over and around the fish and sprinkle with the chanterelles and micro salad.

Note

  • Turning a fillet into a delice (a skinned fillet of fish folded loosely into three with the skin side innermost) allows the fish to cook more evenly.
Tags:
Leiths School of food and wine
cookery course
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