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1
Preheat the oven to 400 degrees.
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2
Run the fingers lengthwise down the center of each fillet.
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3
There may be a tiny bone line at the end near the center base of each fillet.
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4
If there is, use a small paring knife and cut on either side of this boneline to remove it.
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5
Arrange the fillet halves skinned side up on a flat surface.
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6
Split each fillet down the center lengthwise.
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7
Rub the bottom of a baking dish with one teaspoon of the butter.
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8
Scatter the shallots over it.
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9
Scatter the mushrooms over the dish and arrange the tomatoes evenly over the mushrooms.
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10
Sprinkle with salt and pepper.
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11
Fold each piece of fillet in half.
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12
Arrange the folded fillet pieces neatly and compactly in one layer over the tomatoes.
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13
Sprinkle with salt and pepper.
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14
Pour the wine over all.
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15
Cover closely with a round of wax paper.
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16
Place the baking dish on top of the stove and bring to the simmer.
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17
Place in the oven and bake five minutes.
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18
Using a spatula, transfer the pieces of fillet to a warm ovenproof serving dish.
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19
Cover with foil and keep warm.
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20
Bring the pan sauce with the mushroom slices to the boil.
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21
Add the fish stock.
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22
Cook down over high heat until reduced to about one and one-half cups.
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23
Stir in the veloute.
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24
Add three-quarters cup of the cream and bring to the boil.
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25
Cook, stirring, about five minutes.
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26
Off heat, swirl in the remaining two tablespoons of butter.
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27
Add the parsley.
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28
Whip the remaining one-quarter cup of heavy cream until it holds peaks but is not stiff.
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29
Beat in the egg yolk.
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30
Add six tablespoons of the whipped cream mixture to the sauce.
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31
Discard the rest (it is almost impossible to whip less than one-quarter cup of cream).
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32
Preheat the broiler to high.
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33
Spoon the sauce over the fish fillets.
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34
Place under the broiler and leave the door open.
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35
Let stand under the broiler heat about two or three minutes until golden brown and bubbling on top.
