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Fish Dishes · Recipe No. 312

Fillets of Fish Bonne Femme

Fillets of Fish Bonne Femme made with lemon sole, onion, fish stock and dry white wine. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Fillet plaice, Make fish stock out of bones.

  2. Sweat onions and place in greased sauteuse, place trimmed fillets on top and arrange sweated mushrooms on top.

  3. Sprinkle with parsley and partially cover with fish stock and wine.

  4. Cover with cartouche & lid and shallow poach in a medium oven for approx. ten minutes.

  5. Remove fish, strain cooking liquor and reduce by half add veloute and correct.

  6. Finish with a liaison and mount with butter.

  7. Present garnished with mushrooms cover with sauce and glaze.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Tins, jars & stock

Wine & drinks

Fresh herbs

Converted from the Cookeryonline Excel workbook “SR312”.