Fillet Of Steelhead Bonne Femme

Course:

Main Dish

Recipe's Ingredients

Recipe preparation steps
1

This lordly French dish is prepared in a variety of ways, but basically it is fish fillets served with two sauces and mushrooms in between.
2

The fillets from small salmon, walleye, lake trout, and channel cat are all superb prepared in this fashion.
3

If the two sauces seem too time-consuming just note that this dish is excellent if only the wine sauce is used.
4

Put the fish head, etc., peppercorns, and shallots into the water and wine, bring to a boil, then simmer gently for 30 minutes.
5

Strain and set aside.
6

Arrange the fillets in a shallow glass or earthenware fireproof dish that has been liberally buttered.
7

Add the bouquet garni.
8

Pour in the reserved fish stock and poach in a 325 degree oven for 20 minutes.
9

Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes, coating and stirring a couple of times.
10

Reserve.
11

Prepare the hollandaise and hold it by covering with a lid.
12

Make the wine sauce by melting 2 tablespoons of butter in pan, then stir in the flour and cook a few minutes.
13

Turn off heat, pour in the liquor from the poached fillets, then stir and thicken over the fire.
14

Add the milk, then stir until it bubbles.
15

Season to taste.
16

To assemble: lay the fillets on a fireproof dish and cover with the wine sauce.
17

Now dot the top with mushrooms.
18

Ladle the hollandaise sauce over all and glaze under the broiler.
19

Garnish with cucumber and lemon slices or with watercress.
Ready !

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