Sole à la Bonne Femme (Sole with Mushrooms and White Wine)

• 300 g Sole fillet, skin removed
• 200 g Button mushrooms, firm and fresh
• 1 medium Shallot
• 1 tbsp Olive oil
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 40 g Unsalted butter
• 150 ml Dry White Wine
• 60 ml Double cream
• 1 small Lemon, unwaxed if possible
• 10 g Fresh parsley

1. Pat the sole dry and season both sides with the fine sea salt and black pepper. Thinly slice the button mushrooms and finely chop the shallot. Finely grate a little lemon zest, then juice the lemon; roughly chop the parsley.
2. Heat the olive oil and half the unsalted butter in a large frying pan over a medium heat. Add the shallot and cook for 1 minute, then add the mushrooms and cook for 4 to 5 minutes until softened and lightly glossy. Keep the heat moderate so the shallot does not colour too much.
3. Pour in the dry white wine and bring to a gentle simmer, scraping up any tasty bits from the pan. Lay the sole in the pan in a single layer, spooning some mushrooms over the top. Cover and cook gently for 4 to 6 minutes, until the fish is just opaque and flakes easily.
4. Transfer the sole to warm plates. Stir the double cream into the pan juices and simmer for 1 to 2 minutes until lightly thickened and glossy. Take off the heat and whisk in the remaining butter, then stir in the lemon juice, a pinch of zest, and most of the parsley.
5. Spoon the sauce and mushrooms over the sole and finish with the remaining parsley. Taste and adjust with a little more lemon juice, salt, or pepper if needed. Serve straight away.

Made this recipe? Rate it — a comment is optional.