Sole Thermidor

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

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 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)

Directions

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.