Sole Thermidor Recipe
The sole thermidor is a savory fish recipe that can prepared with sole or flounder filets. Poached and seasoned with a creamy and brandied sauce with cheese, the sole thermidor is a filling and enjoyable recipe with a bit of indulgence to it.
Ingredients
| 1 lb. sole or fillet of flounder | ||
| Court bouillon | 2 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Butter | 3 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Salt and cayenne | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| Brandy | 1/4 Cup (16 tbs) | |
| 4 tablespoons grated Swiss or Parmesan cheese | ||
| Salt | To Taste | |
Directions
Neatly trim the fish fillets and poach in court bouillon.
Lift onto a hot baking plattei.
Combine the flour and melted butter and add the court bouillon in which the fish was poached.
Add the seasonings, the cream, the brandy and 2 tablespoons of the cheese.
Do not cook.
Pour over the fish, sprinkle with the remaining cheese and put close under the flame to brown instantly.
Lift onto a hot baking plattei.
Combine the flour and melted butter and add the court bouillon in which the fish was poached.
Add the seasonings, the cream, the brandy and 2 tablespoons of the cheese.
Do not cook.
Pour over the fish, sprinkle with the remaining cheese and put close under the flame to brown instantly.
Chef
