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“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:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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