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
3/4 cup heavy cream
2 tablespoons Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat the oven to 425 degrees F.
Arrange fish in a baking dish.
Combine butter and lemon juice and pour over the 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 and pour over the fish.
Bake for 10 minutes or until the fish flakes easily.
Makes 6 servings.
Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)