FILLET OF SOLE BONNE FEMME
4
sole fillets, 4 oz each
salt and white pepper
2tsp. (10 ml)
butter
1tsp. (5 ml)
shallots, diced fine
4oz. (120 g)
mushrooms, sliced
4oz. (120 g)
white wine
1 pkg.
Volute sauce pre mix made per recipe
4oz. (120 g)
fish stock
1 tsp. (5 ml)
lemon juice
1 tsp. (5 ml)
parsley, chopped
Make Volute as per package directions. Using only 4 oz (120 g) of the
volute, add the white wine, fish stock and lemon juice. Set aside.
Rub the ceramic casserole with the butter and place the shallots and
mushrooms in the bottom. Season the fish with salt and white pepper
and lay them on top of the shallots and mushrooms.
Cover the fish with Volute mixture. Cover and cook for 1 hour on low.
When serving, garnish with chopped parsley.
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