Yield:
Makes 6 servings.Ingredients
6 fillets of sole
1/4 cup butter, melted
juice of 1 lemon
5 shallots, peeled and finely chopped
1/2 cup dry white wine
7/8 cup heavy cream
2 tablespoons dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 scallions, sliced, including green parts
Instructions
Arrange fish fillets full-length in baking dish. Combine butter and lemon juice and pour over fish. Place shallots and wine in a saucepan and boil gently until wine has evaporated. Mix together cream, mustard, salt, and pepper and add to shallots. Bring to a boil and remove from heat. Cool; pour over fish. Sprinkle with scallions. Bake at 425 degrees for 10 minutes or until fish flakes easily.
