Filets de Sole Bonne Femme


8 soles
500 g button mushrooms, whole
4 T butter
8 shallots, peeled and chopped
250 ml dry white wine
125 ml fish stock
salt and white pepper
250 ml double cream
2 T lemon juice
‘Bonne femme’ refers to food that is cooked in a simple or rustic manner. These dishes are often served in the casserole that they are cooked in. Actually my favourite kind of cooking… If you really want an old fashioned feel to the dish, you can use a handful of finely chopped parsley as garnish.


1.Melt 2 tablespoons butter over a low heat in a large saucepan.
2.Braise the mushrooms and the shallots in the butter until nicely browned.
3.Remove the mushrooms and shallots from the pan and keep warm.
4.Deglaze the pan with the white wine, pour the fish stock into the wine.
5.Add the filets of soles in a layer next to each over to the pan and poach them over a low heat until they are tender.
6.Remove the soles to a large warmed serving platter, season and keep in a warm place whilst you make the sauce crème.
7.Drain the poaching liquid and return it to the pan.
8.Add the cream and reduce the sauce until it has a thick creamy consistency.
9.Whisk the rest of the butter into the cream sauce, add the lemon juice and season to taste.
10.Spoon the still warm mushroom mixture into the cream and stir it together.
11.Pour the mushroom cream over the soles and serve immediately.

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