Fillet of Fish Bonne Femme



Fish fillets                                                                10 x 100 g

Shallots                                                                    50 g

Lemon                                                                     1

Dry white wine                                                        125 ml

Fish stock                                                                125 ml

White button mushrooms                                         100 g

Fish veloute                                                             500 ml

Butter                                                                       100 g

Eggs                                                                         2

Parsley (chopped)



  1. Slice the button mushrooms
  2. Finely dice the shallots, cook them in butter and place them in a fireproof dish.
  3. Soak the fillets in acidulated water for 10 minutes.
  4. Fold the fillets in half, add seasoning, place them on top of shallots, sprinkle with lemon juice.
  5. Add the sliced button mushrooms and barely cover with the fish stock and white wine.
  6. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.
  7. Remove the fish, drain on a clean cloth and keep warm.
  8. Reduce the cooking liquor to an essence, then add the fish veloute and the butter.  Remove from the heat and do not reboil.
  9. Add the sabayon made from the egg yolks.  Add the chopped parsley and adjust the seasoning.
  10. Lightly coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on this.
  11. Mask the fillet with the remaining sauce and glaze under a grill.


  1. Suitable fish for this recipe are sole, plaice and turbot.
  2. The serving dish and sauce must be at blood temperature to avoid separation.



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