Sole With Fennel & Mushrooms

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2 tablespoons extra virgin olive oil

3 tablespoons unsalted butter

2 tablespoons chopped shallots

2 teaspoons minced garlic

1/2 small fennel bulb, thinly sliced; or 6 ounces green or napa cabbage, cut into 1/4-inch strips + 1/4 teaspoon ground fennel seed

1 leek (white and light green parts only), well rinsed and thinly sliced

4 ounces fresh shiitake mushrooms, stemmed and sliced

1 cup dry white wine

1 1/2 to 2 pounds thick fillets of petrale sole, or other flatfish

Kosher salt and pepper to taste

3 tablespoons Wondra or all-purpose flour (for dusting the fish)

2 tablespoons cream

1 tablespoon chopped parsley (optional)

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