Ingredients:
- 2 lbs. sole fillets, cut in half
- 1/4 C dry sherry or apple juice
- 2 Tbls. lemon juice
- 1/2 tsp. salt
- 2 Tbls. butter
- 2 Tbls. flour
- 1/4 tsp. pepper
- 1/2 tsp. prepared mustard
- 1 tsp. instant chicken bouillon
- 1/2 C whipping cream
- 1/2 C shredded Swiss cheese
- 1 lb frozen cleaned cooked shrimp
- 1 Tbls. snipped parsley
- 3 lemon slices, cut in half
Directions:
Arrange fillets in a shallow baking dish or pan. Mix sherry and lemon juice. Pour over fish. Sprinkle with salt.
Bake uncovered 15 minutes. Drain broth and reserve. Bake until fish flakes about 10 minutes. While fish bakes, add enough water to reserved broth to measure 1 C.
Melt butter in medium saucepan over low heat. Stir in flour, pepper, mustard, and chicken bouillon. Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat. Stir in reserved broth and whipping cream and stir 1 minute. Add cheese and shrimp reserving several shrimp for garnish if desired. Heat over low heat, stirring constantly until cheese is melted.
Alternate layers of fish and sauce in baking dish. Sprinkle with parsley, garnish with shrimp. Heat in oven at 350 for 10 minutes.
Comments:
From Sara Sellig. Serves 4 people.