Instructions: Remove skin from ea. sole. W/ a sharp knife, make 4 fillets of ea. by cutting in 1/2 lengthwise near center bone, cut ea. 1/2 into 2 strips.

Remove bones w/ tip of knife. Pound lightly to flatten & break the nerves.

Rinse in cold water. Clean & chop bones, rinse, set aside. To make fish stock, heat 1 tbs. butter in saucepan. Add onion, carrot, 1/4 cup shallots, & chopped fish bones, cook until vegetables begin to release juices. Cover w/ water, add bouquet garni, cook on medium heat 20 min. skimming often.

Strain stock through sieve lined w/ damp cheesecloth, return to pan. Make roux by mixing 3 tbs. butter w/ flour in small bowl. Add to fish stock, stir always. Cook over medium heat 25 min. Preheat oven to 400. While fish sauce cooks, place fillets bone side down, fold over once. Butter a 9x12-in. baking pan. Sprinkle pan w/ 1/2 tsp. salt, 1/4 tsp. pepper. Place folded fillets in pan. Arrange 1/4 cup shallots & mushrooms around fillets.

Sprinkle w/ parsley & season w/ salt & pepper if desired. Pour wine over fillets. Place pan over high heat, bring to boil. Remove, bake in oven 5-10 min. , until fillets flake easily. Remove from oven. Butter serving platter. Place filets & mushrooms on platter; cover w/ waxed paper to keep warm. Pour bouillon from baking pan into small saucepan & cook over medium heat until reduced by half. Stir in cream & lemon juice & season w/ salt & pepper. Add simmering fish sauce to bouillon, stir to blend. Strain in fine sieve. Pour over fillets, serve at once.

LE CAFE ROYALE

MINNEAPOLIS, BLOOMINGTON

WINE: CLOS STE. MAGDELEINE, 1978

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