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Remove skin from each sole. With a sharp knife, make 4 fillets of each by cutting in 2 lengthwise near center bone, cut each half into 2 strips. Remove bones with tip of knife. Pound lightly to flatten & break the nerves. Rinse in cold water. Clean & chop bones, rinse, set aside.
2
To make fish stock, heat 1 tbs. butter in saucepan. Add onion, carrot, one-fourth cup shallots, & chopped fish bones, cook until vegetables begin to release juices.
3
Cover with water, add bouquet garni, cook on medium heat 20 min. skimming often. Strain stock through sieve lined with damp cheesecloth, return to pan.
4
Make roux by mixing 3 tbs. butter with flour in small bowl. Add to fish stock, stir always. Cook over medium heat 25 min.
5
Preheat oven to 400.
6
While fish sauce cooks, place fillets bone side down, fold over once.
7
Butter a 9x12-in. baking pan. Sprinkle pan with half teaspoons salt, one-fourth teaspoons pepper.
8
Place folded fillets in pan. Arrange one-fourth cup shallots & mushrooms around fillets. Sprinkle with parsley & season with salt & pepper if desired. Pour wine over fillets.
9
Place pan over high heat, bring to boil. Remove, bake in oven 5-10 min , until fillets flake easily. Remove from oven.
10
Butter serving platter. Place filets & mushrooms on platter; cover with waxed paper to keep warm. Pour bouillon from baking pan into small saucepan & cook over medium heat until reduced by half.
11
Stir in cream & lemon juice & season with salt & pepper. Add simmering fish sauce to bouillon, stir to blend. Strain in fine sieve. Pour over fillets, serve at once.
Prep time 
