Sole Thermidor

10 ingredients
6 steps

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. 1
    Trim fish fillets and poach in two cups of the court bouillon.
  2. 2
    Lift carefully onto a hot baking platter.
  3. 3
    Combine the flour and melted butter; add the court bouillon in which the fish was poached.
  4. 4
    Cook for three minutes; remove from heat.
  5. 5
    Add seasonings, cream, brandy and 2 tablespoons of the cheese (do not cook).
  6. 6
    Pour sauce over the fish, sprinkle with the remaining cheese and place under broiler to brown.

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