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1
Preheat the oven to 450 degrees.
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2
Remove the lettuce leaves from the core and drop them into a large quantity of boiling water.
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3
Let simmer about two minutes, drain in a colander and let cold water run over the leaves until they are thoroughly chilled.
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4
Drain well.
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5
Open up the leaves on a flat surface.
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6
Sprinkle the fillets with salt and pepper.
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7
Fold the fillets into thirds to make flat packets.
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8
Place each packet on an opened lettuce leaf.
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9
Cover with a second lettuce leaf and fold the edges of the leaves up and over to enclose the fish.
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10
Rub a baking dish large enough to hold the fish in one layer with two tablespoons of the butter.
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11
Sprinkle the bottom with shallots.
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12
Arrange the lettuce-wrapped packages in the dish and pour in the wine.
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13
Sprinkle with salt and pepper.
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14
Bring the wine to a boil on top of the stove.
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15
Place in the oven and bake 10 minutes.
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16
Pour the liquid from the baking dish into a saucepan.
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17
Bring to a boil.
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18
Cook down over high heat to about one-third cup.
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19
Add the cream, salt and pepper.
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20
Bring to a boil.
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21
Meanwhile transfer the packages to a serving dish and keep warm.
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22
As liquid accumulates around the packages, pour it into the sauce.
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23
Cook the sauce over high heat, stirring often, until reduced to slightly less than one cup.
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24
Swirl in the remaining three tablespoons of butter and the lemon juice.
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25
Heat briefly and pour the sauce over the fish packages.
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26
If desired, strain the sauce before reheating and pouring over the fish packages.
