Anonymous August 25 2005

3 lrg Fresh sole

5 Tbsp Butter

3 Tbsp Chopped onion

3 Tbsp Chopped carrot

1/2 cup Chopped shallots

3 Tbsp Flour

Salt and pepper

1/2 lb Fresh mushrooms, washed and sliced

2 Tbsp Chopped parsley

1 cup (scant) dry white wine

2 cup Whipping cream

1 x Lemon, juice of

BOUQUET GARNI

1 x Parsley sprig

1 sprg celery leaves

1 x Bay leaf

1 x Leek stem

Remove skin from ea. sole. with a sharp knife, make 4 fillets of each. Remove bones with tip of knife. Pound lightly to flatten. Rinse in

cold water. Clean & chop bones, rinse, set aside. To make fish stock,

heat 1 Tbsp butter in saucepan. Add onion, carrot, 1/4 cup shallots,

& chopped fish bones, cook until vegetables begin to release juices.

Cover with water, add bouquet garni, cook on medium heat 20 min. skimming often. Strain stock through sieve lined with

damp cheesecloth, return to pan. Make roux by mixing 3 Tbsp butter

with flour in small bowl. Add to fish stock, stir always. Cook over

medium heat 25 min. Preheat oven to 400. While fish sauce cooks,

place fillets bone side down, fold over once. Butter a 9x12-in.

baking pan. Sprinkle pan with 1/2 tsp. salt, 1/4 tsp. pepper. Place

folded fillets in pan. Arrange 1/4 cup shallots & mushrooms around

fillets. Sprinkle with parsley & season with salt &

pepper if desired. Pour wine over fillets. Place pan over high heat,

bring to boil. Remove, bake in oven 5-10 min. , until fillets flake

easily. Remove from oven. Butter serving platter. Place filets &

mushrooms on platter; cover with waxed paper to keep warm. Pour

bouillon from baking pan into small saucepan & cook over medium heat

until reduced by half. Stir in whipping cream & lemon juice & season

with salt & pepper. Add simmering fish sauce to bouillon, stir to

blend. Strain in fine sieve. Pour over fillets, serve at once.