Poached Sole with Creamy Mushroom Sauce
4 whole Sole, cleaned and filleted, Heads and Bones reserved
1/2 pound white Mushrooms
1 tbsp Butter
1 Lemon
3/4 cup dry White Wine
2 1/4 cup of Water
1 Onion, thinly sliced
1 small Carrot, thinly sliced
1 Bouquet Garni made with Parsley, Thyme and Bay Leaf
Salt
Black Peppercorns
Sauce
3 tbsp Butter
3 tbsp All-purpose Flour
2 tbsp Crème Fraîche or Heavy Cream
Salt and Pepper
🍴Serves: 4
⏰Prep Time: 70 min
⏱️Cook Time: 50 min
🥣Instructions
1. Make the Fish Stock: In a large saucepan, Combine the reserved Fish Heads and Bones with the Wine, 2 1/4 cups of Water, the Onion, Carrot, Bouquet Garni, Salt, and Peppercorns. Bring to a simmer, then cook at a bare simmer for 30 minutes.
2. Meanwhile, reserve 8 of the nicest Mushroom Caps. Chop all the remaining Mushrooms. In a medium saucepan, melt 1 tablespoon of Butter over medium heat. Add the chopped Mushrooms, Mushroom caps, and 1 tablespoon of Water. Squeeze in a little Lemon Juice. Cook for 5 minutes. Drain and reserve the Mushroom broth.
3. Fold the Sole fillets in half. Arrange them in a large skillet. Pour the Fish stock through a fine strainer lined with paper towel over them. Bring slowly to a simmer over medium-low heat, then reduce the heat to low and cook at a bare simmer for 4 minutes. Using a slotted spoon, transfer the fillets to a warmed serving dish.
4. Make the Sauce: In a medium saucepan, melt 3 tablespoons of Butter. Whisk in the Flour and cook until foaming. Whisk in the reserved Mushroom broth and enough Fish stock to make 2 cups. Season with Salt and Pepper. Bring to a boil, whisking, then reduce the heat to very low and cook for 8 to 10 minutes. Whisk in the Crème Fraîche and chopped Mushroom.
5. Pour the Sauce over the Sole, decorate with the Mushroom caps, and serve at once.
💡Tips
Have you Fishmonger fillet the Soles but ask to keep the carcasses. To save cleanup, use the same saucepan to cook the Mushrooms and the Sauce.
