Sole Thermidor

• 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)

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.

fillet, flour, butter, salt, cayenne, sour cream, brandy, parmesan cheese, court bouillon

Taken from www.food.com/recipe/sole-thermidor-286628 (may not work)