Prep 1 hr 30 mins
Cook 10 mins
Lovely, hot and flavorful. This dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 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)
- Trim fish fillets and poach in two cups of the court bouillon.
- Lift carefully onto a hot baking platter.
- Combine the flour and melted butter; add the court bouillon in which the fish was poached.
- Cook for three minutes; remove from heat.
- Add seasonings, cream, brandy and 2 tablespoons of the cheese (do not cook).
- Pour sauce over the fish, sprinkle with the remaining cheese and place under broiler to brown.