Fillet of Steelhead Bonne Femme
Submitted by ginny
Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsBonne femme ("good wife” in French) is one of those classic French fish preparations that sounds rustic but eats like restaurant food. This version starts by making a proper fumet from the steelhead head, tail, and bones simmered with shallots and peppercorns, then uses that concentrated fish stock to gently oven-poach the fillets. Every bit of the fish works for you.
The finished dish layers three sauces and textures. A classic white wine veloute built from the poaching liquid covers the fillets, sauteed mushrooms add earthy depth on top, and a buttery hollandaise gets ladled over everything before a quick pass under the broiler to glaze the top golden. The result is simultaneously silky, savory, and rich. The hollandaise itself uses the classic one-piece-at-a-time butter emulsion method, which is more reliable than blender versions for a novice.
Chef Tips
- Do not skip the fumet. Store-bought fish stock cannot match the clean flavor of one made from the fish you are cooking.
- A flame tamer under the hollandaise pot is essential; too much heat scrambles the yolks instantly.
- If the hollandaise threatens to break, a teaspoon of cold cream and a quick whisk almost always saves it.
- Glaze quickly under the broiler. Hollandaise goes from golden to burnt in seconds.
Variations
- Swap steelhead for salmon, trout, or firm white fish like halibut.
- Add a tablespoon of drained capers to the wine sauce for a briny counterpoint.
- Use leeks instead of shallots in the fumet for a milder, more onion-sweet profile.
Ingredients
Directions
Put the fish head, etc. peppercorns, and shallots into the water and wine, bring to a boil, then simmer gently for 30 minutes. Strain and set aside.
Arrange the fillets in a shallow glass or earthenware fireproof dish that has been liberally buttered. Add the bouquet garni.
Pour in the reserved fish stock and poach in a 325℉ (160℃) oven for 20 minutes. Sauté the sliced mushrooms in 2 tablespoons of butter for 5 minutes, coating and stirring a couple of times. Reserve.
Prepare the hollandaise and hold it by covering with a lid.
Make the wine sauce by melting 2 tablespoons of butter in pan, then stir in the flour and cook a few minutes.
Turn off heat, pour in the liquor from the poached fillets, then stir and thicken over the fire. Add the milk, then stir until it bubbles. Season to taste. To assemble: lay the fillets on a fireproof dish and cover with the wine sauce.
Now dot the top with mushrooms. Ladle the hollandaise sauce over all and glaze under the broiler. Garnish with cucumber and lemon slices or with watercress.
HOLLANDAISE SAUCE In a very heavy pot set over a flame tamer, whisk the eggs until they are well blended, turn lemon-colored, and start to thicken. Be sure heat is low.
Add 1 tablespoon of lemon juice when thickening starts. Start adding butter one piece at a time, whisking each piece until is absorbed with the eggs. Continue until all the butter is used up. It should take about 2 minutes, at which point the sauce will be thick.
If at any point you sense that the is about to separate, quickly add a teaspoon of cold milk or cream.
Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and optional cayenne. Taste to see that the sauce is lemony enough for your taste.
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