You’ll LOVE Chef Mark’s Valentine’s Day Recipe! Celebrate the Holiday with The Manor at York Town
JANUARY 29, 2021
Here’s how to make Chef Mark’s Sole Bonne Femme
- 2 tbsp salted butter
- 1/2 lb cremini mushrooms, sliced
- 1/4 lb oyster mushrooms, roughly torn
- 1 leek, white and light green parts, thinly sliced
- 1/4 tsp white pepper
- 2 1/2 lbs sole fillets
- 3/4 cup dry white wine
- 2 1/2 tbsp flour
- 3 tbsp salted butter
- 1 cup heavy cream
- salt and white pepper to taste
- lemon juice
- 1/4 cup finely grated Gruyère cheese
- Preheat the oven to 350°F.
- In a large, Skillet, melt the butter and cook the mushrooms and leek for two minutes (don’t let them brown). Pour into a bowl and season with salt and pepper, and set aside.
- Season the filets lightly and arrange them in one (somewhat overlapping) layer in baking pan in oven.
- Spread the mushroom mixture over top.
- Place over low heat and bring almost to a simmer.
- Cook for 8 to 12 minutes, until a fork pierces the flesh easily. (Do not overcook the fish should not be dry and super-flaky).
- Place a cover over the dish and drain out all the cooking liquid into a saucepan.
- Place over high heat and boil until the liquid has reduced to 1 cup.
- Off the heat, beat the flour with the butter to form a paste.
- Beat this paste into the hot liquid off the heat, then whisk in 2/3 cup of the cream.
- Bring to a boil.
- Slowly add remaining cream, whisking, and cook just until it coats the spoon.
- Season to taste with salt, pepper, and drops of lemon juice.
- Spoon the sauce over the fish in the baking pan and sprinkle with cheese.
- Place dish under the broiler for 2 to 3 minutes to reheat fish and brown top of sauce lightly. Serve as soon as possible with slices of lemon.
Meet Chef Mark and Discover his Culinary Journey to The Manor at York Town!
With a strong work ethic and passion for food, Executive Chef of The Manor at York Town, Mark, enjoys the endless possibilities that his culinary journey continues to offer. Entering the food industry at a very young age, Mark began his culinary journey as a dishwasher at a local country club. From there, Mark’s exquisite cooking skills lead him to the sophisticated world of fine dining.
“I’ve been in fine dining all of my life. I’ve worked in numerous fine dining restaurants and I’ve been a culinary instructor at La Cordon Bleu as well as the Arizona Culinary Institute,” Chef Mark reflects.
Mark says that throughout his many years of experience, the most enjoyable part of his career has been the endless opportunities to learn and grow his culinary skills. “There’s always something new to learn with food. I’m very much interested in food history and food culture. When I was a culinary instructor I really got to enjoy that aspect of it.”
Classically trained by French and Italian chefs, Mark’s interest in a variety of cultures and ingredients continues to thrive. “Just when you think you’ve learned everything, there’s another food and culture to learn. It never gets old and that’s exciting.”