White Fish Fillets with Mushrooms - Julia Child’s Sole Bonne Femme

After watching reruns of Julia Child's The French Chef, I decided to adapt her recipe for two servings using any white fish I had. She makes it in the program with sole fillets and serves a larger, family style dish that serves 4-6. But the recipe is easy to adapt, as she says herself in the show. 

Without and With the Sauce

I added some extra seasoning directly to the fish, although this is not necessary. I was concerned that the sauce would lack flavor. It did not and no additional seasoning is necessary other than what is noted in the recipe below. 

She also a variation on the show, Sole Dugléré (Fillets of Sole with Tomatoes), which is also a great way to give some flavor and substance to white fish fillets of any kind. Today I'm using two pieces of barramundi (Mediterranean sea bass.)

Prepare Your Ingredients

The recipe below is her original recipe. I simply reduced the amount of ingredients roughly estimating what I would need for two larger single fillets of the more meaty sea bass. 

Ingredients
1 to 1 1/2 pounds sole/white fish fillets (9-12, depending on size)
1/4 to 1/2 pound mushrooms, finely chopped (about 2 cups)
1/2 cup shallots or white part of green onions 

       (to substitute regular onion reduce the quantity to 1/4 cup)
1/2 cup fresh parsley, minced
1/2 cup dry white wine or slightly diluted dry vermouth

        (increase as needed and preferred)
8 ounces bottled clam juice or fish stock (about 1 cup)
2 1/2 tablespoons butter
2 1/2 tablespoons flour
2 tablespoons crème fraîche or heavy cream
Ssalt and white pepper
.
Instructions

Fish
Preheat oven to 350F degrees.

Combine chopped mushrooms, about 2 tablespoons minced shallots and 2 tablespoons minced parsley. Season with salt and white pepper. Pour into a heavily buttered shallow baking dish that is both rangetop- and oven-proof.

Lay fillets glossy side down on cutting board. Lightly score the fillets with shallow diagonal cuts, then cut each in half down the center line. Season with salt and white pepper and fold fillets over in half the long way. (David's note: When fillets are very thin or a side piece of the fillet is very thin, it's best to fold it together into a thicker piece so it doesn't overcook. Scoring the skin-facing side of the fillet as instructed here is only necessary if you feel it may be more tough when served.)

Layer the folded fillets in a crisscross chevron pattern over the mushroom mixture in the baking pan. Lightly season tops with salt and white pepper and a small handful of minced shallots.

Pour wine/vermouth and clam juice or stock over the fillets until they are nearly but not quite covered. Bring the pan to a simmer on the stove top (2-3 minutes).

Remove pan from heat and cover it with a heavily buttered sheet of waxed or parchment paper to keep the fish moist. Place pan on the lower rack of the oven and bake for 8-9 minutes or until fish is milky looking and springy (if it’s flaky, it’s overdone).

Remove pan from oven, cover with a metal lid, and drain as much juice as possible through a fine sieve and into a large sauce pan (Set the baking pan aside, cover and keep warm.)

Sauce
Set the sauce pan with the baking juices over high heat and boil until mixture is reduced to about 1 cup (6-7 minutes).

While the juices boil, make a roux with butter and flour. Cook over medium heat, whisking constantly, for about 2 minutes; do not allow it to color. Take roux off heat and allow it to cool for about a minute.
Add the reduced baking juices to the roux, place pan over medium heat, and whisk until the mixture thickens, about 30 seconds. Thin the sauce with crème fraîche or heavy cream. Pour off any more collected baking juices into the sauce. Taste and adjust seasonings. Add dairy as needed to achieve desired consistency (sauce should be thick but pourable).

Pour sauce over fish and sprinkle with the rest of the minced parsley. [Option: Top with a thin layer of shredded cheese such as Swiss or Gruyère and place under broiler until cheese lightly browns.] Serve with rice or potatoes. Serves 4.

Sole Dugléré (Fillets of Sole with Tomatoes) variation: Substitute an equal amount of tomato concassé (crushed or roughly chopped) for the minced mushrooms. All other ingredients and steps are the same.