Sole or Flounder
|Sole fillets/Flounder||2 1⁄2 Pound|
|White wine/Vermouth||1⁄2 Cup (8 tbs)|
|Cream||3 Cup (48 tbs)|
Boil down cream to consistency of thick cream sauce (about 1-11/2 hours).
Preheat oven to 375 Â°.
Place fish in buttered shallow baking dish with wine or vermouth, peppercorns, bay leaf and 1/4 cup water; cover with aluminum foil and poach for 10-15 minutes.
Remove from oven, drain liquid from fish and keep fish warm.
Boil down liquid to about 1/2 cup.
Add liquid slowly to cream, whisking thoroughly and boil down until mixture is consistency of very heavy cream.
Heat brandy, light with a match, and quickly add to cream sauce.
Pour sauce over fish and place under broiler until browned.
Optional: Add sauteed mushrooms and/or cooked shrimp around edges of the fish before pouring sauce over the dish and brown under broiler as indicated.