Sole Thermidor - cooking recipe

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)

Preparation

Trim fish fillets and poach in two cups of the court bouillon.
Lift carefully onto a hot baking platter.
Combine the flour and melted butter; add the court bouillon in which the fish was poached.
Cook for three minutes; remove from heat.
Add seasonings, cream, brandy and 2 tablespoons of the cheese (do not cook).
Pour sauce over the fish, sprinkle with the remaining cheese and place under broiler to brown.