Preheat the oven to 475F. Bring a large saucepan of water to a boil and blanch the parsley for 3 minutes. Drain and rinse with cold water. Place the parsley in the bowl of a food processor and purÄe. Grease a large shallow ovenproof dish with 1 tablespoon of butter. Place the sole fillets, folded in half, in the dish. Sprinkle with the shallots and season with salt and pepper. Pour in the white wine. Bake the sole in the oven until it flakes easily when prodded with a fork, about 8-10 minutes. Transfer the sole fillets to a warmed serving platter and reserve the cooking liquid. Divide the parsley purÄe in half and put each half in a small saucepan. Beat the remaining butter, a little at a time, into one of the purÄes, along with 1/2 cup of the reserved cooking liquid. Heat through. Beat the crÅme fraöche into the remaining parsley purÄe and stir in 1/2 cup of the reserved cooking liquid. Heat through. Season both purÄes with salt and pepper. Serve the fish with the 2 parsley mousses.
