Sole Thermidor

Total Time: 1 hr 40 mins
Preparation Time: 1 hr 30 mins
Cook Time: 10 mins

Ingredients

• Servings: 4


• 1 lb sole fillet (or fish of your choice)


• 1 tablespoon flour


• 3 tablespoons butter, melted


• 1 teaspoon dry mustard (coleman's preferred)


• salt, to taste


• cayenne, to taste


• 1/2 cup sour cream


• 1/4 cup brandy


• 4 tablespoons parmesan cheese, grated


• 2 cups court bouillon (creole court-bouillon or your own recipe)

Recipe

• 1 trim fish fillets and poach in two cups of the court bouillon.


• 2 lift carefully onto a hot baking platter.


• 3 combine the flour and melted butter; add the court bouillon in which the fish was poached.


• 4 cook for three minutes; remove from heat.


• 5 add seasonings, cream, brandy and 2 tablespoons of the cheese (do not cook).


• 6 pour sauce over the fish, sprinkle with the remaining cheese and place under broiler to brown.