Chardonnay Sole “Bonne Femme”



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.

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