Sole Thermidor

Name: Sole Thermidor
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 4 serving(s)
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)

Submitted by Molly53

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

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Ready In:: 1hr 40mins
Ingredients:: 10
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

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.