Sole Judic (Baked sole wrapped in lettuce)

• 2 heads Boston lettuce
• 8 skinless, boneless fillets of flounder or sole
• Salt to taste if desired
• Freshly ground pepper to taste
• 5 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• Juice of half a lemon

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

boston lettuce, skinless, salt, freshly ground pepper, butter, shallots, white wine, heavy cream

Taken from cooking.nytimes.com/recipes/6247 (may not work)