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Sole Bonne Femme recipe
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Melt 50g / 2ozs of butter in a pan. Cook the shallots and mushrooms until soft. Add the parsley and place in the bottom of an oven proof dish. Roll the fillets head to tail and place in the dish, season well. Pour the wine, stock and lemon juice over the top. Cook in a preheated oven 180c or 350f gas 4 for 15 mins. Knead the butter with the flour. Transfer the sole to a serving dish to keep warm. Add the butter / flour in small pieces to the cooking liquid, stirring until dissolved. Heat until the sauce thickens pour over the fish. Serve hot. garnished with parsley, mushrooms and lemon twists. Sole bonne femme
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