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Sole Thermidor

Lucy's picture
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.
  Sole/Flounder fillet 1 Pound
  Prepared court bouillon 2 Cup (32 tbs)
  Flour 1 Tablespoon
  Butter 3 Tablespoon
  Dry mustard 1 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Brandy 1⁄4 Cup (4 tbs)
  Grated swiss cheese/Grated parmesan cheese 4 Tablespoon
  Salt To Taste
  Cayenne To Taste

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.

Recipe Summary

Main Dish

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