|Sole/Flounder fillet||1 Pound|
|Prepared court bouillon||2 Cup (32 tbs)|
|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|
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.