Fish Bonne Femme
Yields 2 servings
INGREDIENTS
2 fillet flounder (flat fish), cut into 4 pieces
as needed salt & black pepper
as needed butter, melted
1 oz shallots, brunoise
2.5 oz mushrooms, sliced thin
Sauce
1 oz butter, melted
as needed salt & black pepper
3 tbsp white wine
as needed fumet
7 oz heavy cream
2 tsp fines herbes
0.5 tbsp lemon juice
Directions
Begin reducing your cream on a medium heat in a small saucepan.
While that is reducing, select a sautoir that corresponds to the size of the fillets, brush the bottom of the pan with butter, and sprinkle in the shallots and the sliced mushrooms.
Place the fish fillets on top of the shallots and mushrooms, season with salt and pepper.
Add white wine and enough fumet to come halfway up the sides of the fillets. Cover with a cartouche and bring the liquid up to a simmer over medium heat. Cook at a low simmer for 2 - 3 minutes or until slightly underdone. Remove the fillets from the liquid and keep warm.
The fish will cook further under the salamander.
At the same time, start to reduce the cream in a separate pan.
Reduce the cooking liquid until it just begins to thicken. By about half to make double cream.
Add the reduced cream to reduced cooking liquid. Continue reducing until sauce is nappe.
Add the chopped parsley. Taste, adjust seasoning and add the lemon juice.
To serve
Plate the fillets & nap them with sauce, letting the mushrooms fall naturally over & around the top.
Garnish with picked parsley leaves and lemon zest.
