Chardonnay Sole Bonne Femme
From the Ithaca Farmers Market Cookbook by Michael Turback
French for “good wife,” bonne femme describes a dish prepared in an uncomplicated, homey manner. In this Market-inspired riff on a French country classic, the refined flavor of sole is emphasized by a generous portion of mushrooms, poached with the fish in a luscious local Chardonnay. Try the same preparation with flounder, haddock, halibut or cod.* What to drink: Treleaven Chardonnay works perfectly with this dish, as the name might suggest.
Serves 4
4 fillets of sole, rinsed and dried
1/4 pound oyster (or other) mushrooms, sliced
2 shallots, minced
2 teaspoons fresh chives, chopped
1/3 cup Treleaven Chardonnay
1½ tablespoons unsalted butter
salt and pepper to taste
In a wide sauté pan set over medium heat, melt butter and sauté mushrooms, 4 to 5 minutes. Add shallots and wine, and season with salt and pepper. Add the fish to the pan and bring to a boil. Lower the heat to medium, and simmer for 10 minutes, covered, or until the fish flakes easily with a fork. To serve, arrange fillets in the center of each of 4 warmed dinner plates and spoon some of the mushrooms and pan juices over each serving.
*Local lake trout also works well, if you can catch it!
This recipe originally appeared in our Summer 2011 issue.
