Sole Thermidor

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READY IN: 1hr 40mins
Recipe by mollypaul

Lovely, hot and flavorful. This dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  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.

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