Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fillet of sole or flounder
Salt
2 tb Lemon juice
1/2 c Dry white wine
1/2 c Water
1/2 Bay leaf
1 Sliced onion
4 Whole peppercorns
1 c Small shrimp, cooked
1 c Shelled small clams (little
Necks) or 1 cups mussels,
Cooked
3 tb Flour
1/4 c Heavy cream
3 tb Frated Parmesan cheese

Soak lid of clay cooker. Wash and dry fillets and fold tail under.
Lay in cooker, salt lightly and sprinkle with lemon juice. Pour wine
and water over them, add bay leaf, onion and peppercorns, then cover.
Put into cold oven, turn temperature to 425F and bake for 30 minutes
or until fillets are tender. Melt 3 tb. of butter in a skillet and
blend in flour. Pour off all the liquid from the sole in the oven,
you will need 1 3/4 cups. Add white wine and water if not enough
liquid. Now blend this liquid gradually into the flour-butter roux,
stir until smooth, add cream, season to taste, and simmer for a few
minutes. Scatter cooked shrimps and clams over and between fillets,
pour sauce over all. Sprinkle with cheese, dot with 2 tb. butter,
return to oven and bake for another 20 minutes until top is
delicately browned. From Schlemmertopf recipe book. Formatted by
Linda Caldwell

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