Sole Thermidor

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.