KitchenMagician's Recipe

SEAFOOD - SOLE - AU MON BLASON

Category: Seafood

Makes 4 servings.

2 c. dry white wine
1 c. clam juice
3 parsley sprigs
1 bay leaf
1/2 tsp. dried thyme
1/2 lb. mushrooms, sliced
5 T. butter
5 T. all-purpose flour
2 T. brandy
1 c. grated Gruyere cheese
1/4 c. dry sherry
1/2 lb. crab meat
1/2 c. whipping cream
salt and pepper
1 1/2 lb. fillets of sole
chopped parsley

Preheat oven to 400F.
In a medium saucepan, simmer wine until it is reduced by half.
Add clam juice, parsley sprigs, bay leaf and thyme, simmer for 15 minutes and strain, reserving the liquid.
Saute mushrooms in 2 tablespoons of the butter, until all the moisture has evaporated. Set aside.
Melt remaining butter, blend in flour and cook gently until slightly browned.
Stir in brandy; gradually add the reserved liquid and stir the sauce until thick and smooth.
Add the mushrooms, 1/2 cup of the cheese, sherry, crab and cream. Mix well and season with salt and pepper.
Pour half the sauce on bottom of a 9 x 13-inch baking dish.
Place sole fillets on top. Cover with remaining sauce and cheese.
Sprinkle with parsley and bake at 400F for 15 minutes, or until fish flakes easily when tested with a fork.
Then place under broiler until a golden crust forms.