 |
Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
|
Lovely, hot and flavorful. This dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. 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. 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.
|
|