Filet de sole bonne femme

Serves 4.

8 filets of sole
1 carrot, 1 onion, sliced
bouquet garni
salt and pepper
1-1/4 cups dry white wine
1 cup of mushrooms, sliced
2 Tbsp of butter
lemon juice and parsley
Sauce hollandaise
2 egg yolks
4 oz. of unsalted butter
(at room temperature and cut into small pieces)
2 tsp of lemon juice, salt and pepper 

  • Preheat the oven to 350°F.
  • Place the filets, folded in half, in a shallow fireproof dish with the carrot, onion, bouquet garni, salt and pepper.
  • Pour over the wine, cover with buttered wax paper and poach in oven for 15 to 20 minutes.
  • Transfer the filets to a serving platter and keep warm in the turned off oven.
  • Pour the cooking liquid in a saucepan and reduce to 2 Tbsp.
  • In the meantime, place the mushrooms in a small pan with the butter, lemon juice, salt and pepper.
  • Cook gently for 5 minutes or until tender.

For the sauce hollandaise

  • Lightly beat the yolks in a heavy saucepan.
  • Strain the reduced cooking liquid of the soles in the egg yolks.
  • Mix well.
  • Place the saucepan with the egg mixture in a larger saucepan filled with 1/2 inch of simmering water.
  • Keep the heat low and whisk the mixture continuously until a thick creamy consistency is obtained.
  • This is the double boiler method.
  • With careful attention to the heat, try to do without.
  • Beat in the butter a little at a time.
  • Do not allow the sauce to get to hot.
  • When all the butter has been added, stir in the lemon juice and season to taste.
  • Stir in the mushrooms and parsley.
  • Keep warm.

To serve

Make sure to remove additional liquid from the cooked filets.  Coat the filets in the serving dish with the hollandaise sauce. Put the filets of sole under a very hot broiler until the top is lightly browned. This must be done very quickly.  Serve immediately.

The vegetables can be kept under the fish, or they can be saved and puréed to make a soup with the addition of some fish stock and béchamel sauce.

Spinach Timbale

The custard mixture can be prepared hours in advance of cooking and the cooked mold may be kept warm or reheated. One mold (6 cup soufflé mold) or individual cups can be used.

3 cups of cooked spinach, squeezed dry
1/2 cup of finely minced onions
grated Swiss cheese
2/3 cup of stale white bread crumbs
5 eggs
1 cup of boiling milk
4 Tbsp of butter
salt, pepper, nutmeg 

  • Preheat oven 325°F
  • Cook spinach in 2 Tbsp of butter for 2-3 minutes and season with nutmeg, salt, and pepper.
  • Oil the inner surface of the mold or cup and cover with bread crumbs.
  • Cook the onions slowly in butter for 10 minutes not allowing them to brown.
  • Scrape the onions into a mixing bowl and stir in the cheese, bread crumbs and seasonings.
  • Beat in the eggs. In a thin stream, beat in the hot milk and butter.
  • Fold the spinach into the egg mixture, correct seasoning (if needed).
  • Turn the custard into the prepared mold and set it in a pan of boiling water.
  • Place on lower third of oven and bake for 45 minutes.
  • Custard is done when a knife, plunge through the center come out clean.
  • Make sure the water does not boil.
  • Remove mold and allow to cool for 5 minutes.
  • Run a knife around the edge and reverse on a serving platter.

Quick cumin hollandaise sauce

3 egg yolks, room temperature
1 teaspoon of cumin
salt, pepper
1 Tbsp of lemon juice
1 cup of butter

  • Prepare sauce a short time before serving.
  • Combine egg yolks, cumin and 2 teaspoons of lemon juice in the food processor.
  • Process until lightened in color and well blended.
  • In a saucepan set over medium heat, cook butter until it sizzles.
  • With blades running, gradually pour in the butter.
  • Add the remaining lemon juice and correct seasonings.